I have a funny relationship with cranberries. I love the sweetened Ocean Spray variety. I will drink a blend of cranberry and whatever fruit they pair with it in a juice. I make Cranberry Jello Salad every holiday and thensome. Yet, I do not buy or bake with fresh cranberries all that often.
This Thanksgiving though, that all changed. I started buying them and throwing the bags in the freezer b/c I knew that I could certainly bake with them throughout the year and that this was the best time to buy them at $2 a bag. I have a ton of recipes that call for cranberries and I would like to give a fresh cranberry sauce a go at some point, just so I can see if I like it or not. The color of the cranberries is enough to make me want to eat them!
Enter onto the scene this beaut of a recipe. Fresh Cranberry Salsa. It sounded like a winner when she told me about it and I demanded, politely, that she make it for our next MOPS meeting. And it was a winner. And....
I
COULD
NOT
STOP
EATING
IT!
Something about the sweet and the tart and the kick of the jalapenos just beckoned me to keep eating!
Without further ado.... I give you Sharon's Fresh Cranberry Salsa:
2-3 chopped green onions
1 jalapeno pepper, ribs and seeds removed, then chopped (I used half, but may add the whole thing next time)
1/4 cup sugar
2 tsp chopped cilantro
1 tsp grated fresh ginger
1 tsp lemon juice or lime juice
Oh and I also threw in a sprinkling of kosher salt to bring out the flavors of everything
Chop the cranberries in a food processor.
Add all the other ingredients and let them marry together in the fridge for awhile- at least 2 hours. Serve with your favorite tortilla chips.
these are my faves, with salt:
Wow! Can't wait to try this! I, too, bought an overabundance of cranberries lately, so this is perfect! Thanks!
ReplyDeleteThis sounds great! I eat cranberries year round and stock up at this time of year as well.
ReplyDeletechristina ~ i made this for a holiday party & people could not get enough of it! sooo many people asked for the recipe! thanks for another great thing to add to my appetizer list!!!
ReplyDeleteSo, if you're going to make this, keep the sugar amt at 1/4 cup and then taste it after the flavors have time to blend and sit awhile. I've made it with just 1/4 cup and I've made it with close to 1 whole cup of sugar. May depend on the tartness of my berries, too!
ReplyDelete