Ingredients

• 1 yellow bell pepper
• 1 12-ounce bag fresh or frozen cranberries (3 cups)
• 1/2 cup sugar
• 1/4 cup orange juice
• 1 medium jalapeño chili, seeded, chopped
• 1 tablespoon grated orange peel
• 2 ripe avocados, halved, pitted, peeled, diced
• 1/4 cup chopped fresh cilantro

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Instructions

1. Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and chop bell pepper.
2. Combine cranberries, sugar, and orange juice in processor. Using on/off turns, coarsely chop cranberries. Transfer to medium bowl. Add bell pepper, jalapeño, and orange peel. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir avocados and cilantro into salsa. Season to taste with salt and pepper.