Cranberry Salsa
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“A Holiday Treat from 'Vinegar on the Rocks' (makers of gourmet food products). I heard this recipe on the CBC and thought it might be interesting. It was the first year I ate cranberries with my turkey.”
Cranberry Salsa
0 recipe photos
READY IN:15mins |
SERVES:24 |
YIELD:6 cups |
UNITS:US |
Ingredients Nutrition
- 4 cups fresh cranberries
- 1 seedless orange
- 1 cup raisins (golden, sultana or Thompson, or any combination thereof)
- 1⁄2 cup honey
- 1⁄2 cup sugar
- 2 tablespoons finely chopped preserved gingerroot or 1⁄2 teaspoon ground ginger (powdered)
- 1 tablespoon finely chopped red Thai peppers (also known as finger pepper -- but any hot pepper will do)
Directions
- Quarter the orange (leaving skin on) and finely chop in food processor.
- If using preserved ginger, you may chop it in the processor as well.
- Remove to glass bowl.
- Then coarsely chop cranberries in processor with 3 short pulses (you don't want them pureed); add berries to oranges.
- Mix in sugar, honey, ginger, raisins, hot pepper and stir.
- Cover and let stand overnight in refrigerator to let flavours marry.
- Next day, divide into portions for freezing; refrigerated salsa will keep for about two weeks.
- Try it mixed in turkey dressing, as side dish, or on canapes.
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Cranberry Salsa