No-Cook Cranberry Salsa

By • November 2, 2009 11 Comments

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Author Notes: I'd never thought about cranberry salsa as a compliment to my Thanksgiving menu until putting together the November issue of Working Mother magazine. One of the recipes in our featured cookbook, How to Cook a Turkey and All the Other Trimmings (Tauton Press 2007), was eye-opening for two main reasons: 1) uncooked cranberries when properly balanced with more than just a ton of sugar are bright in flavor and fun in texture and 2) it gains big points for not monopolizing an already busy stove top. I 86'd the pears to let the cranberries be the star and nixed the chilies too to keep it kid friendly. And what would salsa be without a splash of fresh lime juice? The real secret here, though, is agave nectar. Unlike honey which is more pungent tasting, agave nectar adds a creamy sweetness to temper the tart nature of cranberries. This dish only gets better with time, so plan on making it two days in advance.Jennifer Perillo

Serves 1 quart

  • 1 bag cranberries, picked over and rinsed
  • 1 onion, chopped fine
  • freshly squeezed juice of one orange
  • freshly squeezed juice of one lime
  • 1/4 cup agave nectar
  • 1 tablespoon chopped cilantro
  • Salt and freshly ground pepper, to taste
  1. Add cranberries to the workbowl of a food processor. Pulse until coarsely chopped. Combine with remaining ingredients in a large bowl and stir until well mixed. Store in a sealed container in the refrigerator. Best served two days later, so this requires advance planning but the pay-off is a delicious no-cook condiment.

More Great Recipes: Condiments|Fruit|Salsa

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