Got extra fresh cranberries? Try them in this spicy cranberry salsa. It’s equally at home served in a bowl, for scooping up with corn chips, or spread on a turkey sandwich.
Slideshow:More Cranberry Recipes
2 cups fresh cranberries (6 ounces)
1/2 cup granulated sugar
1 small orange bell pepper, finely chopped
1 small red bell pepper, finely chopped
1 cup cilantro, minced
3 scallions, finely chopped
1/3 cup fresh lime juice
One 3-inch serrano chile, seeded and minced
How to Make It
In a small saucepan, combine 1 1/4 cups of the cranberries with the sugar and 1/2 cup of cold water. Bring to a boil, then simmer over moderate heat until the cranberries begin to burst and the syrup thickens slightly, about 10 minutes. Remove from the heat and let cool for 15 minutes.
In a food processor, pulse the remaining 3/4 cup of cranberries until finely chopped. Transfer to a medium bowl. Using a slotted spoon, transfer the cooked cranberries to the same bowl. Add the bell peppers, cilantro, scallions, lime juice, and chile and stir to combine. Season with salt and pepper.
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