If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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.
- This recipe was entered in the contest for Your Best Cranberry Sauce
No Laffy Matter
How to make peanut butter salt water taffy
How to make salt water taffy.
No-bake desserts are cool.
Free shipping! Use code FIREWORKS.
The freedom to snack.
We're obsessed: wooden everything.