San Ignacio Cranberry Sauce And Salsa

• Traditional Cranberry Sauce
• 1 cup good water
• 1 cup (7 ounces) granulated white sugar
• 15 ounces frozen (1 package) or fresh cranberries
• For San Ignacio Cranberry Salsa
• 2 fresh jalapeno chiles, minced
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon freshly ground cumin (cumino)
• 2 green onions, finely sliced (white and green portions)
• 1 pinch ground cinnamon
• 1 tablespoon freshly squeezed lime juice
• 1 sprig fresh cilantro for garnish (optional)

1. In a medium saucepan over medium high heat, combine the water and sugar. Bring it to a boil, being sure all the sugar dissolves. Add the cranberries and return the pan to a boil. Reduce the heat slightly and simmer for 10 minutes without stirring. the cranberries will begin to pop open. After about 10 minutes, use a fork or a potato masher to make sure all the berries have burst. If you are just making traditional cranberry sauce, you are done. Pour the sauce into a bowl, allow it to cool and refrigerate it. If you are going to spice it up a little, read on!
2. To the pan of hot cranberry sauce, stir in the jalapenos, cilantro, cumino, green onions, cinnamon and lime juice. Allow the pan to siumnmer for 5 minutes, stirring a few times. Remove it from the heat, pour it into a bowl, let it cool and then refrigerate it for a couple hours to lety the flavors fester a bit. Garnish it with a sprig of cilantro if you wish

cranberry sauce, water, white sugar, frozen, salsa, fresh jalapeufo chiles, fresh cilantro, freshly ground cumin, green onions, ground cinnamon, freshly squeezed lime juice, cilantro

Taken from food52.com/recipes/15244-san-ignacio-cranberry-sauce-and-salsa (may not work)