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Volume II
December 11, 2008

All Things Cranberry
By Jeanne Wolfley

Cranberry Salad

2 bags fresh cranberries
1 cup heavy whipping cream
2 cups sugar
2 cups red grapes
1 cup pineapple tidbits
1 pomegranate
½ cup chopped walnuts

Grind berries; add sugar and let stand for 2 or more hours. Drain well. Cut grapes in half, chop nuts from the pomegranate and whip the cream. Combine all the ingredients.

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Fresh Cranberry Relish

2 cups fresh cranberries
1 apple, peeled and cored
1 orange
½ lemon
1 ¼ cup white sugar

Put cranberries and apple in a blender or food processor. Pulsate to chop (don’t blend). Quarter peeled orange and lemon and add to processor. Blend quickly together. Add sugar and store in air tight container. Let the relish set in the refrigerator for one to two days. It will turn a beautiful bright red.

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Cranberry Salsa

1 bag fresh cranberries (12oz)
1 cup sugar
3 cloves garlic
2 limes squeezed
2 jalapeno’s (seeded and veined)
½ teaspoon of salt
½ red onion
1 bunch cilantro
3 shallots or green onion

In a food processor or blender, finely chop all ingredients. Stir in lime juice, cilantro, sugar and salt. Keep in refrigerator until you’re ready to serve. Smash down a block of cream cheese after it is softened and pour the cranberry mixture over the top. Serve with corn chips.

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