- 1 cup water
- 1 cup sugar
- 2 tablespoons chopped canned jalapeno peppers
- 1/4 cup fresh cilantro
- 1/4 teaspoon ground cumin
- 1 green onion, white and green parts, sliced
- 1 teaspoon lime juice
Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for 10 minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in remaining ingredients.
Place a piece of plastic wrap directly on salsa. Cool at room temperature and refrigerate. Best if served at room temperature. Makes about 2 1/2 cups.
Per Serving: (2 TABLESPOONS): Calories 47(2%DV), Sodium 13mg(1%DV), Pot. 17mg(<1%DV), Total Carb. 12grams(4%DV), Dietary Fiber 1gram(3%DV), Sugars 10grams, Vit. A 21 IU(<1%DV), Vit. C 2mg(4%DV), Calcium 1mg(<1%DV), Dietary Exchange: Fruit 1