Sunday, December 5, 2010

Cranberry Salsa


One of my cooking assignments for Thanksgiving this year was the cranberry relish.  Although I liked the way it turned out, that is not the recipe I'm sharing with you; I was way more impressed with this one! 

I ended up buying two bags of fresh cranberries when one bag was plenty for my relish...what to do with the extra bag of cranberries?  Well, one snow day last week I saw a cooking segment on some morning show I can't remember becuase I wasn't really paying attention.  All I remember is they made cranberry salsa and I said "What?! I have to make that!"  Well, since I was only half-way paying attention I had to search for recipes for this...to which there are many variations.  I read through several and came up with this one. 

Cranberries are only available fresh from September to the end of the year, so make this salsa while you have the chance! Ok, I guess frozen cranberries would work too...but do you really eat cranberries any other time of the year?  Maybe we should, since they have so many health benefits.  Cranberries are rich in antioxidants, high in fiber, have anti-cancer properties, cholesterol benefits, and they can possibly even help prevent tooth decay! (First time I heard this one, so I'll have to look into it more).  Click HERE to read more about colorful, wonderful cranberries.

We had our friends Tim and Staci over for dinner the Sunday after Thanksgiving and I made Taco Soup as I wanted to make something opposite from the food we had all been eating for the last three days.  The Cranberry Salsa was a perfect compliment to the laid-back meal; south of the border meets healthy holiday fruit!

What you need:
  • 1 (12) ounce bag cranberries (I used fresh)
  • 1 bunch cilantro, chopped
  • 1 bunch green onions, rough chop (green part only)
  • 2 jalepeno peppers, seeded and minced (depending on size and how spicy you like your salsa.  I used 2 and it was very mild)
  • Juice of 2 limes
  • 3/4 cup white sugar (I used 1/2 cup at first, and then added more until it tasted right.  The sugar takes the tart out of the cranberries, but let it sit in the fridge at least a couple hours if not overnight before adding too much sugar.  The flavors really blend to taste more "salsa-like" after a night haning out in the fridge together)
  • Salt to taste
What you do:
  • Add all ingredients into a food processor.
  • Mix until blended well, fine to medium consistency.
  • Refrigerate at least a couple hours.  It's edible right away, but pretty tart. 

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