Recipe - Salsa Cranberry

2 Whole Oranges
2 cup Cranberries; Fresh
One fourth cup Canola oil
One fourth cup Onion; minced
1 tablespoon Cilantro; minced
1 tablespoon Ginger Root; minced
1 Whole Chilies Serranos;
minced

Cut peel and all white membrane from oranges. Grate or zest 4 Tbsp of the
orange peel.

Coarsely chop orange sections.

Coarsely chop fresh cranberries.

Combine all ingredients. Season to taste with salt. Let sit at least 34
hours before serving.

Per serving: 690 Calories; 56g Fat (64% calories from fat); 5g Protein; 66g
Carbohydrate; 0mg Cholesterol; 159mg Sodium
Posted to MCRecipe Digest V1 #854 by shade liveoak@polaris.net on Oct
20, 1997