Cranberry-Mango Salsa

Recipe from: A1 Hot Food Group, William  Barfieldsr

1 1/2 cup  cranberries
2          ripe Mangos, finely chopped
3 Tbsp.    granulated sugar
1 Tbsp    light brown sugar
2          tomatoes, thinly diced, seeds removed
1/2 large   red onion, minced
1/2 large   white onion, minced
3 Tbsp.    red wine vinegar
2 Tbsp    olive oil
1 tsp.     salt
1 tsp.     white pepper
3 Tbsp.    cilantro, chopped
2          jalapeno pepper, seeded and minced
1 large     lemon, juice and zest
2 large     limes, juice and zest


Heat the oil on medium-high. Use a small sauce-pan and saute the onion until translucent. Add the peppers and cook until soft, about 5 min.  Add the mangoes and tomatoes, cover and simmer slowly for another 30 minutes.  Add the juice and zest of the lemons and limes; add brown sugar and let cool. Combine cranberries and sugar in food processor until finely chopped. Remove and combine all.  Refrigerate at least 1 hour before serving.