Cranberry Salsa


1 (12-oz.) package fresh or frozen cranberries

1 tablespoon orange zest

1 navel orange, peeled and coarsely chopped

2/3 cup sugar

2 green onions, roughly chopped2 jalape├▒o peppers, seeded and coarsely chopped

3 tablespoons coarsely chopped crystallized ginger

3 tablespoons chopped fresh cilantro*


 Pulse cranberries in a food processor until coarsely chopped. Transfer to a bowl.

Pulse orange zest and next 6 ingredients in food processor 3 to 5 times or until orange, ginger, and pepper are finely chopped. Stir into cranberries; cover and chill 2 to 24 hours.

*Make Ahead: Prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month. Thaw in refrigerator overnight. Stir in cilantro just before serving.