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Cranberry-Ginger Salsa
by Dee Brendel, New Lisbon

1-3/4 cups fresh cranberries
1/4 cup sugar
1/3 cup raisins
1/4 cup pineapple juice
2 Tbsp. candied ginger, minced
1/2 tsp. orange peel, grated
1/3 cup pineapple, crushed, well-drained

   Combine cranberries, sugar, raisins, pineapple juice, ginger, and orange peel in a 1-1/2 quart saucepan or microwave-safe container. Bring to a boil on stovetop and simmer for about 5 minutes or microwave on high, uncovered, for 5 minutes or until cranberry skins begin to pop, stirring after 3 minutes. Add crushed pineapple. Let cool. Serve over poultry or meat at room temperature or slightly warm. Makes 8 servings.

 

 

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