CRANBERRY-CLEMENTINE SALSA

From Southern Living magazine

4 clementines, peeled and sectioned
1/2 cup of fresh cranberries (or defrosted) coarsely chopped
1/3 cup finely chopped red onion
1 tablespoon of sugar
1 tablespoon of fresh lime juice
1 tablespoon of olive oil
1/4 teaspoon salt
1 jalapeno pepper, seeded and finely chopped

Cut clementine sections in half. Combine all the ingredients, cover and let stand for 1 hour.

ALTERNATE Use orange instead of clementines.

Serve with sauteed chicken breast over bib lettuce.

Prep time (hands on) 15 minutes, Total time: 75 minutes