1 bag (12oz.) fresh or frozen cranberries
(no need to thaw)
1 granny smith apple, peeled, cored and cut into eighths
½ large red pepper cut in large chunks
½ medium red onion cut in large chunks
¾ cup sugar
1/3 cup apple juice
3 tbsp chopped fresh cilantro
2 tbsp chopped pickled jalapeno pepper
1 tsp grated lime zest

Put cranberries, apple, red pepper and onion in food processor: pulse until chopped. Transfer to a large glass bowl. Stir in remaining ingredients until blended. Cover and refrigerate, or spoon into crocks or jars and refrigerate.

The salsa can be made and packaged up to 2 weeks ahead.

Serving size: ½ cup
Cals. per serving: 54 cals.
0g fat
15g carbs.
1g fiber
12g sugar
0g protein