Every fall and every winter, as soon as cranberries become available, Chef Jennifer Etzkin's recipe for cranberry salsa comes out and goes right onto our Thanksgiving tables, friday night dinner parties or sunday afternoon football games with guac and chips.
Originally from the south, Chef Jennifer's mom and aunt would serve this with cream cheese and crackers, so if you're into that, go for it!
The bright pink cranberries, tart lime and spicy jalapeños make it a great condiment to brighten up and break up some of the heaviness of winter dishes. Made it on a number of occasions without the cilantro and onions for pickier eaters and it equally delivers.
Cranberries are tarter than we think so you do need quite a bit if sugar to balance out the acidity.
Serving Size: 10-12 as a condiment
1 package of fresh cranberries(about 1 lb.), rinsed, dried, stems removed
1 Tbsp. Lime Juice
1 tsp. kosher salt, plus additional if needed
1 Tablespoon olive oil
¾ -1 cup sugar
1 cup chopped cilantro (optional)
1 cup green onions
2-3 chopped jalapenos.
Chop cranberries by pulsing a few times in a food processer just to break them up once or twice so you can see all the pretty seeds. Do not over chop. Add lime, salt, sugar and olive oil. Mix and marinate for 24-48 hours.
Just before serving, add the cilantro, green onions and jalapenos. Before serving, check for seasoning and add salt to taste.
In testing this recipe, I have made it without the cilantro and green onions and it’s been just as wonderful soley with the jalapenos.