This zesty citrusy salsa is delicious with holiday tamales or corn chips.
1 (12-oz.) package fresh or frozen cranberries
1 tablespoon orange zest
1 navel orange, peeled, pith removed, and coarsely chopped
1 cup sugar
2 jalapeño peppers, seeded and coarsely chopped
3 tablespoons coarsely chopped crystallized ginger
2 tablespoons finely minced red onion
2 tablespoons chopped fresh cilantro
Place cranberries in the bowl of a food processor. Pulse cranberries until coarsely chopped. Transfer to a bowl.
Place orange zest, chopped orange, sugar, jalapeno peppers, and ginger in bowl of food processor. Pulse 3 to 5 times or until orange, ginger, and pepper are finely chopped. Stir into cranberries. Stir in red onion and cilantro. Cover and chill at least 2 hours before serving.