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Tex Mex Cranberry Salsa

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Recipe from Deni Lathrop of Sacramento, Calif.

1 cup water
1 cup sugar
1 12oz package fresh or frozen cranberries
2 tablespoons chopped canned jalapeno peppers
1 teaspoon dried cilantro
1/4 teaspoon ground cumin
1 green onion (white and green parts sliced)
1 teaspoon lime juice

Combine water and sugar in medium saucepan.  Bring to a boil over med heat.  Add cranberries; return to boil.  Gently boil cranberries for 10 min without stirring.  Pour into medium glass mixing bowl.  Gently stir in remaining ingredients.  Place a piece of plastic wrap directly on salsa.  Cool at room temperature and refrigerate.

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