Spicy Orange Cranberry Salsa

By Vivian of www.plantbasedhealth.com

½ c. fresh Cranberries
3 navel oranges
4 T. Turbinado sugar
1-2 chopped Jalapeno depends on your tastebud tolerance
1 small Shallot
1 t. ground Coriander
½ t. ground Cumin

Zest one of the oranges and set aside the zest. With a knife, cut away the peel and pith from all oranges. Coarsely chop.  Place the oranges and remaining ingredients in a food processor and pulse until coarsely chopped.
Let sit at least an hour at room temperature before serving.

Makes about 1 ½ cups.

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