• 2 cups apple cider
• 1/2 cup sugar
• 1 12-ounce bag fresh cranberries
• 1 medium Granny Smith apple, peeled, cored, diced
• 1 1/2 teaspoons finely grated lemon peel
• 1 tablespoon chopped fresh parsley
Boil apple cider in heavy small saucepan until reduced to generous 1/2 cup, about 15 minutes. Add sugar; stir over medium heat until sugar dissolves. Transfer to bowl and chill until cold, about 1 hour.
Using on/off turns, coarsely chop cranberries, apple, and lemon peel in processor. Add cider syrup; using on/off turns, chop finely. Transfer to bowl. Cover and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Bring to room temperature before serving.
Per Serving (approximately 1/4 cup): 71 Calories; trace Fat (1.4% calories from fat); trace Saturated fat; trace Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 1/2 Other Carbohydrates.