Cranberry Salsa

4 ounces frozen orange juice concentrate, thawed

1 cup fresh or frozen cranberries

1 red bell pepper, cored and seeded, roughly chopped

1 jalapeno chili, seeds and veins removed, minced (see note)

1/2 red onion, peeled and chopped

1 teaspoon cumin seed (optional)

1/2 cup cilantro (see note)

Place all ingredients in a food processor fitted with the metal blade; process until ingredients are coarsely chopped.

Can be stored airtight up to 2 weeks in the refrigerator. Store in nonaluminum container for best results. Serve with cold or hot meat and poultry. Use to top Mexican food made with poultry, such chicken tacos, turkey enchiladas or quesadillas.

Makes 3 cups.