I make this cranberry salsa- its my have-to-have dish at this time of year!

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Cranberry Salsa
Southern Living, NOVEMBER 2000

3 cups fresh or frozen cranberries, thawed (fresh works best)
1/2 medium-size purple onion, chopped
2 jalapeño peppers, seeded and chopped (I use serranos)
1/2 cup chopped fresh cilantro
1/2 cup honey (I now use a mix of agave and maple syrup)
2 tablespoons fresh lime juice
1 tablespoon grated orange rind

Process all ingredients in a food processor, pulsing 6 to 8 times or until coarsely chopped, stopping to scrape down sides. Cover and chill 8 hours.

Yield: 2 1/2 cups