Tex Mex Cranberry Salsa
Recipe from Deni Lathrop of Sacramento, Calif.
1 cup water
1 cup sugar
1 12oz package fresh or frozen cranberries
2 tablespoons chopped canned jalapeno peppers
1 teaspoon dried cilantro
1/4 teaspoon ground cumin
1 green onion (white and green parts sliced)
1 teaspoon lime juice
Combine water and sugar in medium saucepan. Bring to a boil over med heat. Add cranberries; return to boil. Gently boil cranberries for 10 min without stirring. Pour into medium glass mixing bowl. Gently stir in remaining ingredients. Place a piece of plastic wrap directly on salsa. Cool at room temperature and refrigerate.