1 Pound Fresh Cranberries – Produce

1 Navel Orange, peeled & finely diced – Produce

1 Apple, diced – Produce

½ Cup Madhava Agave Nectar – Aisle 2

1 Tbsp Bragg’s Apple Cider Vinegar – Aisle 3

1 Fresh Jalapeño, finely minced – Produce (use more or less, to taste)

Wash the cranberries and pat dry with a paper towel. Put them into a food processor and pulse/chop until diced but still chunky. Transfer to a bowl, add remaining ingredients and toss well. Makes about 2½ cups. This salsa is spicier the first day and gets milder as it sits in the fridge and flavors have a chance to merge more. Serve as an alternative to canned cranberry sauce or as a dip with pita chips or crackers.

Adapted from www.formerfatguy.com