Years ago 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.
Dan printed the recipe, 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.
And I did. Here is that recipe. Thanks, Dan!
1- 12 ounce package cranberries
2 jalapenos, stemmed, seeded
2 cloves garlic, peeled
1 cup super-fine white sugar
1 bunch cilantro, leaves only, coarsely chopped
1 tablespoon olive oil
Juice of 1 lime
1 bunch green onions, thinly sliced
Place the cranberries in a colander. Remove any bad ones and give the rest a good rinse.
Then place the cranberries on a towel to dry.
Place the jalapenos, garlic and sugar in the food processor and pulse until you can’t see any large pieces.
Add the cranberries, cilantro, oil and lime juice and pulse all of the ingredients, without over-processing.
Pour the salsa into a bowl and fold in the sliced green onions. I’ve found that this is easier than using the food processor to chop up green onion.
Cranberry salsa is really good, and I serve it with tortilla chips or pita crisps.
You can refrigerate the salsa overnight, but serve it at room temperature.
And as a condiment, it’s spectacular with turkey.
I make turkey cutlets often, and the pairing is fabulous.
Whether served as an appetizer or as a condiment, you’ll enjoy the zing of the cranberries and jalapeño.
The original recipe called for 2 cups of sugar, but I can’t fathom adding more than the 1 cup of sugar 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 minute.
Also, ginger could be used along with the garlic. Or, crystallized ginger…