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.