Fresh Cranberry Dip

(from Angie Knudsen)
1 (12 oz) bag or 3 cups fresh cranberries, rinsed and drained.
1/4 C minced green onions
2 small (approx 2 tbsp) jalapeno peppers, cored, seeded, minced
1/2 C Sugar
1/4 C Fresh Cilantro leaves, minced
2 tbsp finely grated fresh ginger
2 tbsp fresh lemon juice
2 packages cream cheese
cranberries and/or cilantro sprigs for garnish

Rince, drain and pick over cranberries (discarding all that are soft or brusied) Place them in a food processor, pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, Jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so the flavors develop(salsa will be too sharp and tart to begin with) Pour over cream cheese and serve with wheat thins crackers.

Homemade Cranberry Sauce

(from Kaylynn Sims)
1 pkg fresh cranberries
1 cup water
1 cup sugar
In a medium saucepan combine sugar and water. Add fresh cranberries. Heat on low to medium heat for about 10 minutes until the cranberries start to pop. Sauce will thicken as it cools.

Sugared Cranberries

(from Kaylynn Sims)
Wash the cranberries. Pour your favorite juice concentrate over the cranberries. I use orange juice. Let them marinate overnight or at least for 6 hours. Take them out and roll them in sugar. Eat. The sweet with the tart is fabulous.