Everyone should experience the canned cranberry sauce. If you haven’t, stop reading, go to the store, get a can and consider yourself an initiate to American ingenuity. Then once you have, come back and read this post and wonder if you could make a cranberry side that people would actually eat?
I really like taking traditional, unloved, items and making them exciting. Cranberries are a perfect guinea pig; they are overlooked and people don’t seem to have a lot of imagination when it comes to what they’re capable of achieving. Instead of a jelly sauce, I envisioned a salsa to be used as an appetizer and a garnish, nothing too far outside of anyone’s comfort zone. What resulted was an easy, spicy, sweet and TART salsa that would balance the salt and fattiness of your best Thanksgiving feast. It also took a whopping 20 minutes to make. Major Thanksgiving win.
Cranberry Salsa (serves at least 10 as appetizer and garnish)
- 2 cups of diced tomatoes
- 1 lb of fresh cranberries
- 1 large red onion
- 1 red bell pepper
- 1 medium jalapeno
- 1 lime for juice
- Cilantro to taste, I used a bunch about a cup once chopped
- 1 tsp of: cumin, paprika OR a taco seasoning packet
- pinch of cinnamon
Break down the larger vegetables and then blend in a food processor. This won’t have the same texture as a traditional salsa, FYI. Serve with blue corn chips to be extra fancy.