Cranberry sauce has never been one of my favorites. Although, my vision of cranberry sauce was the gel in the can. Now, I know that some swear by that and love it but I never got into it. So even when presented with a homemade cranberry sauce, I would pass.
My tastes have expanded and I have used cranberries in a number of recipes. After seeing a number of sauces and salsa's, I decided to make one.
This homemade cranberry salsa turned out wonderful. I used it for several things. The family ate it with ham. I ate it over my eggs the next morning. I used it in a Cranberry Chicken Salad that was fantastic! It would be fantastic over cream cheese and used as an appetizer.
I am incredibly glad I tried this and I know it will be made again.
Adapted from The Teenage Taste
12 oz. fresh cranberries
1 garlic clove, minced
1/4 cup onion, minced
1 - 2 jalapeno peppers, seeded and minced
1/4 cup cilantro, minced
3 tbsp. orange juice
1/2 cup sugar
Salt and pepper to taste
Combine cranberries and about 4 cups of water in a sauce pan over medium high heat. Bring to a boil and boil for 2 - 3 minutes. Drain.
In a mixing bowl, combine the garlic, jalapeno, cilantro, onion and cranberries. Mix by hand, squeezing some of the berries to a pulp and leaving some whole.
Add the orange juice, sugar, salt and pepper. Refrigerate for at least an hour before serving.
One Year Ago...
Sweet and Savory Roast