Last week I was visiting with my favorite florist Dan, who is quite a foodie, and he asked me if I’d ever had cranberry salsa. Cranberry salsa? I’ve never heard of such a thing! Where have I been? This just made me absolutely giddy. It’s always so exciting to come across something new and different.
Fortunately Dan was able to print the recipe at that moment in his office, and gave me a few suggestions on adaptations he’d made to it. But he promised me I’d absolutely love it with the turkey I’d be serving on Thanksgiving. So that’s exactly what I decided to do – although because Thanksgiving is so
crazy busy, I’ll be photographing the salsa beforehand.
Here is the recipe how I made it:
1- 12 ounce package cranberries
2 jalapenos, stemmed, seeded
2 cloves garlic, peeled
1 bunch green onions, trimmed, quartered
1 cup super-fine white sugar
1 bunch cilantro, coarsely chopped
1 tablespoon olive oil
Place the cranberries in a colander. Remove any bad ones and give the rest a good rinse.
Then place the cranberries in a paper towel-lined bowl and let dry.
Place the jalapenos and garlic in the food processor. Process as best you can. I did these first so that I don’t end up with pieces that are too large. Then add the green onions.
Then process all of the ingredients. I might have gone just a few pulses too far – I would have preferred to have some slightly larger pieces of cranberries.
Let me tell you, this stuff is good. And it’s spectacular with turkey. It’s really like eating salsa, because you definitely have the bite from the jalapenos, but the cilantro also does its job. You really don’t miss the tomatoes! Thanks, Dan!
verdict: The original recipe called for 2 cups of sugar, but I can’t fathom adding more than the 1 cup of sugar that I used. It’s perfect to me just the way it is. Next time I might consider adding some toasted walnuts or pecans to the salsa at the last minure.