Cranberry Salsa

I actually remember saying, “Wow. What is this?!” to Beth Colvin, Advocate Assistant Food Editor and listening intently as Corinne described the ingredients list so I could make it at home.

Apparently, the recipe can be found on page 18 of the follow up to this book and is adapted here.

Pictured: looking for something to do with after-Christmas cranberries? Pulse cranberries together with tex mex ingredients (jalapeño, cilantro, lime) for a sweet and spicy salsa that’s perfect for the new year.

Although I don’t eat cranberries nearly as much as most people during the holidays (I didn’t even have cranberry sauce on Christmas – shock!), I’m hunkered down and snacking on this salsa for several days.  The semi-sweet and spicy texture makes for a vibrant and fresh dip that is just made for a salty tortilla chip and gets better the next day after the fruits have macerated overnight in the fridge.

Have leftover cranberries, but can’t stand another batch of homemade sauce? Try this fun take on an otherwise neglected berry for an afternoon snack or tapas with friends.  It may be after New Years or Christmas, but one bite, and I’m certain your friends will ask, “Wow, what is this?”

Cranberry Salsa

Yield: 12 appetizer servings

Calories: 61.7 (see here for full nutritional information)

Prep Time: 5 to 10 minutes

Cook Time: 5 minutes

This recipe is adapted from Corinne Cook at The Advocate.  After the White Christmas photo-shoot in November, we went back to Corinne’s for coffee and snacks.  The first (and only thing) I ate was this Cranberry Salsa.  Its perfect amounts of sweet, salty, and spicy made it a must this past holiday season.  Here’s the recipe.

Ingredients:

*1 (12-oz) package of fresh cranberries, washed

*2 jalapeño peppers, washed, seeded, and chopped

*3/4 cup sugar

*1 bunch green onions, washed and chopped

*1 bunch cilantro, washed and chopped

*1 lime, juiced

1.) Prep all ingredients–wash, chop, and juice–and reserve for food processor.

Pictured: seeded jalapeño peppers.

2.) In a food processor, combine cranberries and pulse to combine.

3.) Add jalapeños, sugar, green onions, cilantro, and lime juice and pulse until evenly mixed.  I like a smoother salsa, so I left the machine running a good 1 minute at least, but Corinne’s original recipe calls for a chunkier, less evenly chopped salsa.  For this version, run your processor for less than a minute (about 30 seconds with step 2).

4.) Serve with tortilla chips and enjoy! Makes 2 1/2 cups, or 12 appetizer servings.

–Helana Brigman

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