Cranberry Salsa

I got this recipe from my mother-in-law. She makes this salsa during the holidays. It is different and we all enjoy it. This past week I got all but two of the ingredients in the recipe in my Bounitful Basket so I decided I would make Ruth's recipe where we wouldn't be spending Thanksgiving with her this year.

Cranberry Salsa

1 orange, unpeeled, quartered and seeded.

2 cups fresh or frozen cranberries, thawed.

2/3 cup sugar

1/8 tsp. salt

1/2 med. green pepper, chopped

1 or 2 jalapeno peppers, seeded and finely chopped

3 Tbls. chopped fresh cilantro

1/4 cup chopped pecans, toasted

Position knife blade in food processor bowl; add orange quarters. Process until coarsely chopped, stopping once to scrape down sides. Add cranberries, sugar, and salt; pulse 2 or 3 times or until cranberries are coarsely chopped. Transfer to a bowl and stir in greenpepper and next 3 ingredients. Cover and chill at least 2 hours. Serve with sweet potato chips or as a spread for turkey sandwiches. (Ruth also freezes this recipe)

Sweet Potato Chips

1 (8 oz.) sweet potato, peeled

vegetable cooking spray

1/4 tsp. salt

cookie sheet, cooking spray - 325 degree oven for 15-25 min.

sprinkle with salt.