This is quite tasty on baked potatoes, jicama && butterhead or boston
 lettuce salad, green veggies, etc.
 
 Citrus Salsa  (modified from San Fran Chronicle
                several years ago)
 1    medium    navel orange
 1    large     lemon
 2    Tbsp      finely chopped fresh rosemary
 juice of one lemon (about 2 Tbsp)
 1    Tbsp      sucanat
 
 Peel zest from the orange && lemon, leaving the
 white pith intact on the fruit.  Slice half the
 zest into very thin strips, about 1/16 inch thick.
 Discard remaining zest or save for another use.
 
 Cut the peeled orange && lemon, including pith,
 into quarters.  Put fruit into food processor
 or blender && coarsely chop.
 
 Pour fruit into a small saucepan && stir in
 rosemary, juice, && sucanat.  Cook over medium heat
 for 2 or 3 minutes.  Remove from heat, stir in
 zest, && let cool.  Spoon into a sterilized jar
 and refrigerate.  The salsa will keep for 7 to
 10 days.