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.
- 2 c. fresh cranberries
- 1/8 c. diced red onion
- 1/2 to 1 whole jalapeño pepper (pick the amount to your personal taste); seeded and finely chopped
- The juice of one lime
- 2 blood or navel oranges; discard peel, cut into sections with a knife, and cut into 1/4 in. cubes. Reserve juice
- 4-inch long ginger; peeled and minced
- 1/4 heaping cup sugar
- 2 to 3 celery stalks, diced
- 1/4 c. mint leaves, chopped
- 1/4 c. pecans or walnuts; roughly chopped and toasted
- Place cranberries in a food processor, pulse 5 to 10 times. Transfer into a bowl.
- Stir in the rest of the ingredients. Marinate in the fridge for at least one hour to two days. Serve with turkey or tortilla chips.