TEX MEX CRANBERRY SALSA

1 cup water
1 cup sugar
1 (12 oz) package fresh or frozen cranberries
2 tablespoons chopped jalapeno peppers (or to taste)
1 teaspoon dried cilantro
1/4 teaspoon cumin
1 green onion, white and green parts, chopped
1 teaspoon lime juice.

Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries, return to boil. Gently boil cranberries for 10 minutes without stirring.

Pour into a medium size glass mixing bowl. Gently stir in remaining ingredients.

Place piece of plastic wrap directly on salsa. Cool at room temperature, then refrigerate.

Best brought to room temperature before serving.

Makes about 2 1/2 cups or 10 (1/4 cup) servings
Source: Dallas Morning Newspaper, November 22, 1998