Martha Len Nelson / Food

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Salsa gets a holiday twist

Ho, ho, ho! Time to finish your shopping and any homemade gifts you’re planning.

I love to receive and also make something from my kitchen. Usually I make hot mustard, Mean Green Pickles or sweet breads, but this year I’m trying a new recipe from my young friend, Dana Hathaway, an excellent cook.

I haven’t tasted this, but those who have say it’s wonderful. She makes it to give at Christmas.

Also, this is the last weekend to catch Denton Community Theatre’s stage version of one of the season’s favorite movies, It’s a Wonderful Life. I hear the sets, costumes and large cast are excellent. The familiar story is suitable for the whole family, so gather them all up and go, since that’s what Christmas is all about!

Cranberry Salsa

•  1 12-ounce bag of fresh cranberries

•  1 bunch cilantro, chopped

•  1 bunch green onions, chopped

•  1 jalapeno, seeded and chopped

•  2 limes, juiced (about one tablespoon of juice)

•  3/4 cup sugar

•  Pinch of salt

Chop (don’t pulverize) cranberries in a food processor, then transfer to a bowl or other container. Hand-chop cilantro, green onions and jalapeno, and add to cranberries. Then add lime juice and sugar; mix until sugar dissolves.

Note: Cranberry Salsa is great over a block of cream cheese. Store in refrigerator. Most of this recipe freezes well, but omit green onions and cilantro; add them when the salsa is thawed and ready to serve.

MARTHA LEN NELSON can be contacted at 940-382-9597 or e-mail

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