Part 103 (2/2)

1 cup chopped tomato (-inch chunks)

1 cup chopped pineapple, mango, or papaya (-inch chunks)

1 avocado, peeled, pitted, and cut into -inch chunks

cup lightly packed chopped fresh cilantro

Juice of 1 lime

MIX ALL ingredients together in a mixing bowl. Refrigerate until ready to use.

CRANBERRY-CHILE DIPPING SAUCE.

MAKES 2 CUPS SAUCE.

TIME: 25 MINUTES.

Pretty, red, sweet, tart, and hot. This lovely sauce is a nice low-sodium alternative to the soy-based dipping sauces that are typically served alongside steamed or fried Asian appetizers. It's also the ideal dipping sauce to serve with b.u.t.ternut Squash Rolls (page 50).

1 cup whole, fresh cranberries

1 cups cold water

cup sugar

2 large serrano chiles, seeded and finely minced

2 tablespoons fresh lime juice

Curls of lime zest (optional)

For a more intensely hot sauce, don't remove the seeds from the chile. Conversely, if you want a less spicy sauce, use just one chile.

COMBINE THE cranberries, water, and sugar in a medium-size saucepan. Cover and bring to a boil. When the cranberries start to pop, reduce the heat to medium and simmer, partially covered, for about 5 minutes. Add the minced chiles and lime juice, bring to a boil again, and then lower the heat to medium-low. Stir the sauce occasionally, using the back of a wooden spoon to mash some of the cranberries against the sides of the pot. Simmer the sauce, uncovered, for an additional 10 to 12 minutes, until the sauce has reduced by about less than one-fourth and looks syrupy.

Remove from the heat. The sauce will thicken up more as it cools. Store in an airtight container in the refrigerator.

HOLIDAY CRANBERRY SAUCE.

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