Cranberries are only in season for a short time in the fall. Once they appear in the supermarket, fresh in bags, snatch them up while you can. They will last frozen for a few months, but even then, after a few months they will begin to get a bit iffy, so fall really is the time to enjoy whole cranberries. I tried to find frozen cranberries at our local grocer in February with no luck.
This is a quick and easy salsa recipe made with fresh cranberries, apples, cilantro, and chilies that is especially good with turkey (see our turkey tacos), but can be used with any dish that calls for fresh salsa.
Cranberry Salsa Recipe
- 1 1/2 cups of fresh or frozen cranberries
- 1/2 an apple, peeled and cored
- Chopped serrano or jalapeno chili to taste (about a half a chili, but taste for desired heat)
- 4 Tbsp sugar
- Zest of one orange
- 2 Tbsp chopped fresh cilantro
- Dash of lime or lemon juice
- Dash of salt
1 Either grind cranberries and apple together in a grinder, or pulse in a food processor until coarsely shredded, around 10 short pulses.
2 Combine shredded cranberries, orange zest, chile, and sugar in a medium bowl. Let sit 15 minutes for the cranberries to macerate (soften in the sugar). Add cilantro, lime juice, and salt to taste.
Yield: Makes a little less than 2 cups.