Cranberry-Jicama-Cilantro Salsa

This begins the collection of Thanksgiving recipes from our 2011 gathering.  I found this in the recent November issue of Sunset Magazine and it packs a nice, tangy punch as an appetizer or a side with the main meal.  I served this with crackers and creamy cheeses (havarti + brie), and tweaked the portions a bit to make a nice, big batch with more juice to allow it to steep for more flavor.

What's in it:
(2) cups fresh cranberries
1/2 jicama
handful chopped cilantro
1/2 jalapeno chile
1 cup orange juice
4 tbsp lime juice
4 tbsp (optional, if you like it a little sweeter)
salt

How to make it:
1.  Mix orange juice + lime juice (+ sugar) in a bowl and set aside.
2.  Coarsely chop 2 cups fresh cranberries in a food processor.
3.  Peel and dice jicama; mince jalapeno chile.
4.  Mix all ingredients together in bowl, add salt to taste.
5.  Chill until ready to serve.  Drain juices and throw in fresh cilantro.  Voila!

Makes 2 cups.