Cranberry Appetizer by Jeri Sue Haney
Cook 1 bag fresh cranberries just covered with water and sugar. Cook until they just start popping. Remove from heat. Add the juice and peel of 2 oranges, 1/2 white onion finely chopped, 1/4 C sugar, 1 large finely chopped jalapeño, small can green chilis. Serve warm or cold. Serve as salsa or on top of Brie or cream cheese with crackers or crusty bread pieces. Add Vodka on the side.