Cranberry Salsa

A Holiday Treat from 'Vinegar on the Rocks' (makers of gourmet food products). I heard this recipe on the CBC and thought it might be interesting. It was the first year I ate cranberries with my turkey.

• Ready In: 15 mins
• Serves: 24
• Yields: 6 cups

Ingredients

• 4  cups fresh cranberries
• 1  seedless orange
• 1  cup raisins (golden, sultana or Thompson, or any combination thereof)
• 1⁄2 cup honey
• 1⁄2 cup sugar
• 2  tablespoons  finely chopped preserved gingerroot or 1⁄2 teaspoon ground ginger (powdered)
• 1  tablespoon  finely chopped red  Thai peppers (also known as finger pepper -- but any hot pepper will do)

Directions

1. Quarter the orange (leaving skin on) and finely chop in food processor.
2. If using preserved ginger, you may chop it in the processor as well.
3. Remove to glass bowl.
4. Then coarsely chop cranberries in processor with 3 short pulses (you don't want them pureed); add berries to oranges.
5. Mix in sugar, honey, ginger, raisins, hot pepper and stir.
6. Cover and let stand overnight in refrigerator to let flavours marry.
7. Next day, divide into portions for freezing; refrigerated salsa will keep for about two weeks.
8. Try it mixed in turkey dressing, as side dish, or on canapes.