Cranberry Salsa with jalapeño

The holiday season is underway in our kitchen . . . lots of baking and this tangy, spicy and slightly sweet salsa that is perfect for Christmas!
Joanne Hettenbach brought it to a K-State football tailgate this fall. It was perfect as a condiment on smoked turkey sandwiches. But it is equally good as a dip for crackers or chips. 
Just mixed up a batch as a healthy snack for Barry and I have another bag of cranberries as I'll make a batch for an upcoming party. Ho Ho Ho!

Cranberry Salsa with jalapeño

1(12 ounce) package fresh cranberries

1(8 ounce) can crushed pineapple in juice, drained

1/3 to 1/2 cup green bell pepper

1/4 cup fresh cilantro, finely chopped

2 tablespoons white onion, finely chopped

1/2 – l jalapeño pepper, seeded and finely chopped
1/3 - 2/3 cup granulated sugar (start with less & add more if needed)

1. Chop cranberries in food processor -- they should still have some texture.
   
2. Add remaining ingredients.
3. Cover and chill.
4. Serve as a condiment with meat or as a dip for chips; good with wheat thins, triscut-style crackers or tortilla chips.
   

Recipe without photos . . .

Cranberry Salsa with jalapeño

1(12 ounce) package fresh cranberries

1(8 ounce) can crushed pineapple in juice, drained 

1/3 to 1/2 cup green bell pepper

1/4 cup fresh cilantro, finely chopped

2 tablespoons white onion, finely chopped

1/2 – l jalapeño pepper, seeded and finely chopped
1/3 - 2/3 cup granulated sugar (start with less & add more if needed)

1. Chop cranberries in food processor -- they should still have some texture.
2. Add remaining ingredients.
3. Cover and chill.
4. Serve as a condiment with meat or as a dip for chips; good with wheat thins, triscut-style crackers or tortilla chips.