Cranberry Salsa

Yields about 2 1/2 cups

INGREDIENTS:
12 ounces fresh cranberries, picked through and rinsed
1/4 cup sugar
2 green apples, cored
1/2 cup fresh orange juice
2 teaspoon minced fresh rosemary
1/2 teaspoon finely grated orange zest

DIRECTIONS:

  • Place cranberries, sugar, apples, orange juice, and rosemary into a food processor and pulse until chunky.

  • Bring contents to a boil in a large saucepan over medium-high heat. Reduce the heat and simmer for 1 minute.

  • Remove the saucepan from the heat and stir in the zest. Cover and let the sauce cool to room temperature, then cover and refrigerate to keep.

  • Serve at room temperature.

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