Cranberry Salsa
Adapted by Celeste Crimi from the recipe of Carol Reich, Hillsboro, OR resident,
as presented on the (now defunct) Satellite Sisters NPR radio program

3 c cranberries (1-10 or 12 oz. bag, de-thaw if frozen)
½ c raisins, fill spaces between raisins with water
¼ c green onions (about 2 med size)
2 T jalapeno or smaller amount of spicier hot pepper
2 T ginger
¼ c cilantro, chopped
2 T lemon juice

Blend the raisins & water in a food processor and set aside in a bowl. Place the cranberries in the processor and pulse until finely chopped but not mushy. Place in bowl with the raisins. Finely chop the onion, jalapeno and ginger in the processor and place in the bowl. Add the cilantro and lemon juice and mix well. Cover and refrigerate for at least 4 hours so flavor develops.

Note: This is wonderful poured over (vegan) cream cheese. Get a little of both on your chip...and your holidays are golden! ;)