Judy's Cranberry Salsa

Makes servings USMetricAdjust Recipe (Help)

• 1 (12 ounce) bagcranberries, fresh or frozen
• 1 bunchcilantro, chopped
• 1 bunchgreen onions, cut into 3 inch lengths
• 1jalapeno pepper, seeded and minced

• 2limes, juiced
• 3/4 cupwhite sugar
• 1 pinchsaltDirections

1. Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature

I don't think I used that much sugar, I would add a third of a cup and taste, add more until you like it. 

Making Marjory's Mushroom Barley Soup (from the Frog/Commissary Cookbook) for the sibling plus soup night on January 1!

Mushroom Barley Soup
Makes 3 1/2 quarts

3 T butter
1 1/2 C chopped onions
1 C chopped carrots
1 C chopped celery
2 t minced garlic
1 pound mushrooms, sliced
3 quarts chicken broth
1 t salt
1 t pepper
1/4 t nutmeg
1 t thyme
1 C pearl barley
2 T minced dill
2 T chopped parsley

In a large stockpot, melt the butter.  Add the onion, carrots, celery and garlic and saute until tender but not browned.  Add the mushrooms. Cook until just soft. Add the broth, seasonings and barley.  Bring to a boil.  Simmer 2 hours or until barley is tender.  Just before serving, stir in the dill and parsley.

Notes:
Cut down on the cooking time y soaking barley for 2 hours before beginning the soup, then it need only simmer about 1/2 hour.

The soup can be made up to 2 days in advance, refrigerated, and reheated.  If it becomes too thick, thin with additional broth.