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Cranberry Salsa

 
Cranberry Salsa
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photo credit: Ev Thomas

By Joanna Pruess. This uncooked cranberry salsa is diametrically opposed to those conventional sweet cranberry sauces that frequently come in cans. Intense and fresh tasting, it is a contemporary-style condiment for turkey or grilled chicken, turkey tacos, or even as a topping for cream cheese spread on crackers.

  • PrepN/A |
  • TotalN/A |
  • Serves6 cups salsa or 24 (2-ounce) portions
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Ingredients

    • 10 ounces scallions, roughly chopped
    • 3 ounces cilantro leaves
    • 2 ounces mint leaves
    • 3 ounces jalapeños, seeded and chopped
    • 1 tablespoon orange zest, grated
    • 11/2 pounds fresh or frozen cranberries, picked through for stems, washed and finely chopped
    • 1 cup honey
    • 1/2 cup fresh orange juice
    • 1/4 cup fresh lime juice
    • 4 to 5 drops Tabasco sauce or taste

Instructions

1. Combine scallions, cilantro, mint, jalapeños and orange zest in a food processor and pulse until finely chopped. Transfer to a bowl and mix with cranberries.

2. Blend honey with orange and lime juices. Pour over salsa, add Tabasco sauce and chill for at least 1 hour.

Preparation time: 15 minutes
Shelf-life: 3 to 4 days

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