Monday, November 28, 2011

Cranberry Salsa

Cranberry sauce is not something I normally eat at Thanksgiving.  I'm not sure why because I do like cranberries.  I think it has to do with seeing that gelatinous blob from a can every year and never having any desire to try it. I came across this recipe for cranberry salsa and decided to make it for an appetizer to our meal this year.  I am so glad I did! It's sweet and sour, with just a little bit of heat from the jalapeno.  I didn't want to overdo it on the heat, but next time I would keep some seeds/ribs on the pepper instead of removing all of them. You can serve this with crackers or tortilla chips.

Source: Food Fashion and Flow

  • 1 12 ounce package fresh cranberries
  • 1 Jalapeno pepper
  • 1/4 cup green onion chopped
  • 1/4 cup cilantro chopped
  • 3/4 cup sugar
  • 1/4 teaspoon cumin
  • 2 tablespoons lime juice
  • dash salt
  • optional (cream cheese)

Chop the cranberries and jalapeno pepper in a mini chopper or food processor. Pulse until the cranberries are chopped, but still a little chunky. Chop up green onion and cilantro into small pieces. Add all ingredients and mix together. Refrigerate for at least a few hours to allow cranberries to soften a little and for flavors to blend.


Lisa said...

I've found it works amazingly well as the condiment to spread on your leftover turkey sandwiches too.

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