Cranberry Salsa

Cranberry Salsa with Corn Tortilla Chips

Canned cranberry sauce looks gross to me. Until I eat it with the rest of the holiday meal. I prefer the Cranberry Salsa compared to a homemade cranberry sauce. This recipe is a dish that refreshes the palate in between the starchy flavors of mash potatoes, squashes, and stuffing. Use the food processor for the cranberries only. The various sizes of the other ingredients gives this dish a slight crunchy contrast to mushy textures. With flavors such as orange, ginger, and mint, I find this cranberry dish complements many holiday meals. It’s a healthy sidekick to a roasted turkey. Alternatively, serve it with tortilla chips.

Cranberry Salsa: The Steps
Cranberry Salsa: The Steps

Cranberry Salsa

2 cups fresh cranberries
1/8 cup diced red onion
1/2 to 1 whole jalapeño pepper, size to taste, seeded and finely chopped
The juice of one lime
2 blood or navel oranges, peels, cut into sections with a knife, and cut into 1/4 in. cubes. Reserve juice
4 inch long ginger, minced
1/4 heaping cup sugar
2 to 3 celery stalks, diced
1/4 cup mint leaves, chopped
1/4 cup pecans or walnuts

1. Place cranberries in a food processor, pulse 5 to 10 times. Transfer into a bowl.

2. Add the rest of the ingredients. Marinate in the fridge for at least 1 hour to 2 days. Serve with turkey or tortilla chips.