I love a good dip or salsa.
Sometimes I even double dip when no one’s looking. Guacamole. French onion. That dip made with cream cheese and marshmallow goo — I can eat that one by the spoonful!
Love. Love! LOVE!
But what about one made with cranberries? I saw a recipe a while back in Food & Wine magazine and knew I had to give it a try. Of course I changed it up a bit and now it’s just right.
You can literally add the ingredients to the bowl of a food processor and pulse until it’s the desired consistency. #Done.
In my first experiment I processed it a little too long and decided chunkier is better. Pulse it a few times and then check to see how you like the texture. Also, it gets better and better the longer it sits, so make it a few hours before you want to enjoy it.
This is all you need. Well, this plus a little salt and freshly ground black peppercorns, of course.
My recipe for Sweet & Spicy Cranberry Salsa has so much going for it — a little sweet, a little spicy, and a whole lotta yum. And if that’s not reason enough to give it a try, its garnet color is the perfect accompaniment for any holiday dish or party tray. Drooling yet?
I decided to serve it on top of olive oil brushed toasted baguette slices with creamy goat cheese. It’s also amazing with tortilla chips or maybe you want to try it with freshly baked hand-cut pita chips like the ones I made for the roasted carrot hummus.
Don’t get me wrong: There’s nothing better than a traditional tomato based salsa but, this time of year, summer-fresh tomatoes aren’t available. And it’s time for holiday celebrations. AND, fresh cranberries are only in season for such a short period — what are you waiting for?
- 1½ cups fresh cranberries, rinsed and dried
- ⅓ cup light brown sugar
- ¼ cup finely chopped red onion
- ½ jalapeño pepper chopped, seeds removed if desired
- 1 teaspoon minced garlic
- zest and juice of ½ lime
- sea salt and freshly ground black peppercorns as desired
- 2 tablespoons freshly chopped cilantro
- Add all ingredients except cilantro to a food processor and pulse until coarsely chopped and combined. Stir in cilantro, cover with plastic wrap, and let sit at room temperature for a least an hour for flavors to mingle before serving.
1 bag of fresh cranberries contains about 3 cups, enough to easily double the recipe.
If cranberries are your thing, here’s a recipe for Cranberry Sauce Vinaigrette that you might like. Grab a bag while they’re in season!
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