Sunday, January 6, 2013

Cranberry Salsa

My vast experience with cranberries has been with David’s mom, may she rest in peace, in charge of the cranberries for Thanksgiving 2001.  She had them in our oven; they were supposed to pop or something; but they didn’t.  Boy howdy did we hear about it and how our oven was not calibrated properly and why weren’t they popping!  I have not tried making cranberries since. 

Fast forward to December 2012, Gayle emails this recipe and a few days later I happen to drive by Festive Kitchen and there is a “Cranberry Salsa is Here” sign.  The inner skeptic gave way to the adventurous side (that’s a joke – I’m not so adventurous).  With a raised eyebrow and hesitation from David, we tasted the seemingly odd combination of ingredients. We are now addicted converts. 

Jump into the cranberry bog with us!

Cranberry Salsa
1.      3 cups fresh cranberries (approx. 1 bag), chopped coarsely or processed in Cuisinart
2.      ½ cup sugar
3.      ¼ cup orange juice
4.      Orange zest
5.      1 t lemon juice
6.      Jalapenos to taste, minced (at least 1)
7.      1-4 cloves garlic, minced
8.      Cilantro, minced
9.      Pita or tortilla chips

Mix all ingredients together and chill at least 4 hours or overnight.  Best if chilled overnight.  Serve with either tortilla chips or plain salted pita chips.

Gayle always doubles this recipe.  She is an addict too.

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