Cranberry Salsa Recipe

Wednesday. Woke up to some lovely snow this morning. It is such a treat for us to have snow on the ground. Here is my backyard.


We had a wonderful Thanksgiving, I loved that Rob had 4 days off...in a row. It was the best Thanksgiving ever. Although, during the Thanksgiving festivities the kids were chasing each other and running around. Jack fell down and hurt his foot. I took him to the doctor on Monday and after xray's they called and said some of his bones in his foot were broken. After being re-xrayed at the orthopedic's office the next day, the doctor said that the bones are "buckled." Here is the xray.

Jack doesn't need a cast or a boot, he just can't run or do any sports for 3 weeks until it heals up. It is quite painful for him to walk on it, but he is certainly a trooper.

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I hosted bunco on Monday. I made some yummy food. Several girls wanted the Cranberry Salsa recipe so here it is:
Cranberry Salsa
1 bag fresh Cranberries
1 small purple onion (chopped in quarters)
2 Jalapeno Peppers, I used 5 small ones. I just cut off the stem and did not seed them. Recipe calls for seeding.
2 T. Cilantro (I added double the Cilantro because I love it)
1 Cup Sugar or 20 Equal Packets (I used sugar, but will try Stevia or Splenda some time)
1-2T Lime juice
Combine first 4 ingredients in food processor, adding Cilantro last.
Once all chopped together in food processor then add 1 cup chopped Pecans, sugar and lime juice and mix together.

I let this sit in the fridge overnight. Then serve over Cream Cheese with Wheat Thins or another cracker to dip with. This recipe makes enough Cranberry Salsa for 2 blocks of Cream Cheese.

This is the perfect combination of sweet, tart and spicy.
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