CRANBERRY SALSA

This came from Womansday magazine 12/6/05  I finally made it this year and it is different, festive and really very good. 

CRANBERRY SALSA

1 12 oz. bag fresh cranberries

1 granny smith apple, peeled, cored and cut in eights

1/2 red pepper, cut in large chunks

1/2 to 3/4 cup sugar (I used 1/2 and thought it was fine

1/2 medium red or sweet onion cut in large chunks

1/3 cup apple juice

3 T. chopped fresh cilantro

2 T. seeded chopped jalapeno pepper

1/2 - 1 tsp. fresh ground cumin

Chop coarsley in a food processor.  Store up to 2 weeks.  Serve with corn chips or crackers.  Pour some over a block of cream cheese for a colorful dip.