This cranberry sauce-salsa hybrid is greater than the sum of its parts. Not only can it accompany a Southwestern-style roast turkey dinner, but it can also be a salsa for chicken fajitas, a chutney-like side dish for roast pork, or a relish to stir into white rice for a side dish.

Cranberry, Orange and Apricot Salsa

3 cups cranberries, chopped
1/2 cup honey
2 oranges, peeled, pithed and chopped
1 medium red onion, peeled and grated
1/2 cup chopped dried apricot
1/2 cup chopped fresh cilantro
1 jalapeño, seeded and chopped (see note)
2 tablespoons lime juice

1. Combine cranberries and honey in a large bowl. Fold in oranges, onion, dried apricots, cilantro, jalapeño and lime juice.
2. Chill for 2 hours.

Makes 12 servings.

Cook's Note: Because hot peppers contain oils that can burn your eyes, lips and skin, protect yourself when working working with peppers by covering one or both hands with plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.