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CRANBERRY SALSA
  • 1 (12 ounce) bag fresh cranberries
  • 6 tablespoons white sugar
  • 2 tablespoons brandy-based orange liqueur (Grand Marnier)
  • 1/2 cucumber - peeled, seeded, and diced
  • 2 stalks celery, chopped
  • 4 slices pickled jalapeno pepper, finely chopped
  1. Place the cranberries into a food processor, and pulse until finely chopped. They should still have some texture. Transfer to a serving bowl, and stir in the sugar, orange liqueur, cucumber, celery and jalapeno. Let sit at room temperature for 15 minutes before serving to blend the flavors.

 

 
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