Make Ahead
San Ignacio Cranberry Sauce and Salsa
- Makes about 3 cups
Author Notes
Anyone that serves that stuff in a can they call cranberry sauce should be summarily...removed from the kitchen. It is easier to make real cranberry sauce (actually a jam) than to operate the can opener! For those of us unfortunates that never get fresh cranberries , the recipe for regular cranberry sauce is right there on the package of frozen berries. The first section of this recipe is just that.. Stop there if you wish and just refrigerate it for a few hours.
On the other hand, why not add just a touch of Southwestern zing to it? What a sweet, tangy and spicy mouthful of contradictions you get! You can use the salsa as you would any cranberry sauce, or even put it on the side of some grilled pork or use it as a spread on a turkey, chicken or ham sandwich. —WileyP
Ingredients
- Traditional Cranberry Sauce
-
1 cup
good water
-
1 cup
(7 ounces) granulated white sugar
-
15 ounces
frozen (1 package) or fresh cranberries
- For San Ignacio Cranberry Salsa
-
2
fresh jalapeño chiles, minced
-
1 tablespoon
chopped fresh cilantro
-
1/2 teaspoon
freshly ground cumin (cumino)
-
2
green onions, finely sliced (white and green portions)
-
1 pinch
ground cinnamon
-
1 tablespoon
freshly squeezed lime juice
-
1 sprig
fresh cilantro for garnish (optional)
Directions
- Traditional Cranberry Sauce
- In a medium saucepan over medium high heat, combine the water and sugar. Bring it to a boil, being sure all the sugar dissolves. Add the cranberries and return the pan to a boil. Reduce the heat slightly and simmer for 10 minutes without stirring. the cranberries will begin to pop open. After about 10 minutes, use a fork or a potato masher to make sure all the berries have burst. If you are just making traditional cranberry sauce, you are done. Pour the sauce into a bowl, allow it to cool and refrigerate it. If you are going to spice it up a little, read on!
- For San Ignacio Cranberry Salsa
- To the pan of hot cranberry sauce, stir in the jalapeños, cilantro, cumino, green onions, cinnamon and lime juice. Allow the pan to siumnmer for 5 minutes, stirring a few times. Remove it from the heat, pour it into a bowl, let it cool and then refrigerate it for a couple hours to lety the flavors fester a bit. Garnish it with a sprig of cilantro if you wish
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