Saturday, November 28, 2009

Fresh Cranberry Salsa ~ 11.28.09

Not too long ago, a friend of mine made this little number and the rest is history.

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:

1 bag fresh cranberries (haven't given this a go with frozen yet... but I will)
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:

4 comments:

  1. Wow! Can't wait to try this! I, too, bought an overabundance of cranberries lately, so this is perfect! Thanks!

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  2. This sounds great! I eat cranberries year round and stock up at this time of year as well.

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  3. christina ~ 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!!!

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  4. So, 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!

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