Before the Thanksgiving holiday, we talked about all kinds of food. In particular, I mentioned how much I love the food around this holiday (it's my favorite). Well, I went on vacation without posting my cranberry recipe, but hopefully y'all can save it and try it the next time you make turkey. It's well worth it!
Cranberry-Lime Salsa
12 oz. bag fresh cranberries
1/2 c. sugar
1/3 c. lime juice
1/4 c. chopped cilantro
3 scallions, chopped finely
1 jalapeño, seeded & minced
2 garlic cloves, minced
salt & pepper to taste
- In a medium saucepan, put cranberries and cold water to cover. Bring to a boil over high heat. Cook for 2 minutes, or until cranberries just begin to pop. (They don't all need to pop, but you can crush them slightly in the next step if you'd like.) Drain the cranberries.
- In a large bowl, combine the sugar and lime juice, stirring until the sugar dissolves. Stir in cranberries and remaining ingredients. Season with salt.
Let stand 30 minutes before serving. (And it will be even better when it sits longer.)
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