Maria's Cranberry Salsa

1 15 oz. can crushed pineapple, drained (keep juice)
1 T. ginger, grated
2 cloves minced garlic
1 tsp. orange peel, grated
1 tsp. all spice
1/4 tsp. dried red pepper flakes
1 8 oz. can whole berry cranberry sauce, or frozen
1/3 c. green onion, sliced

Heat above ingredients (using juice only from pineapple=save pineapple) for 8 minutes on med-high heat. Remove and add the following ingredients:

crushed pineapple

2 tsp. fresh lime juice

2 cans mandarin oranges (same texture as pineapple)

Serve warm, or at room temperature

Note: This is wonderful for Thanksgiving! Spread over turkey or anything else, instead of using normal cranberry sauce. It makes a lot so you can 1/2 the recipe. You can add more cranberries if you desire.

An alternate recipe:

2 lg. oranges, peeled & chopped

fresh, or canned whole cranberry sauce

1 T. fresh grated ginger

1/2 tsp. ground all spice

2 cloves garlic, minced

1/4 c. green onions, chopped

1/4 tsp. red pepper flakes

heat above ingredients, then add:

1/2 tsp. lemon juice

1/2 tsp. lime juice

Note: If you use fresh cranberries add 3/4 cup sugar(cook&heat), and 1/4 c. water