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Author Notes: I developed this recipe from reading a combination of recipes from the magazine, New Jersey Countryside, and Tex-Mex cooking. As you may know, NJ has probably one of the largest cranberry bogs in the US and cranberries could almost be considered the state fruit. Since my children have never liked cranberries and I grew up always having cranberry sauce and my grandmother's cranberry pudding on Thanksgiving and Christmas, I had to create a recipe that they would like. They love this salsa! —maggie531
Makes two cups
- 1/2 cup coarsely chopped sweet onion, like a Vidalia
- 1 fresh jalapeño, seeded, deveined & finely chopped
- 1 clove garlic smashed, peeled & chopped
- 1 1/2 cups fresh cranberries blanch to slightly soften
- 1/2 small juicing orange, scrubbed, unpeeled, quartered & seeded
- 3 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 2 tablespoons freshly squeezed orange juice
- 1/3 cup chopped cilantro
- 2 tablespoons chopped fresh rosemary
- kosher or sea salt to taste
- Combine onion, jalapeño & garlic in food processor. Pulse to coarsely chop.
- Add cranberries that have been slightly blanched to soften, orange quarters, vinegar, sugar & orange juice. Pulse in food processor until uniformly chunky. Stir in cilantro and rosemary. Season to taste with salt.
- Rest at room temperature for at least 30 minutes. preferably one hour to allow flavors to meld and develop.
- Refrigerate salsa until thoroughly chilled, 2 hours or more.
- Covered and refrigerated, Cranberry Salsa will keep nicely for up to 10 days can be frozen as well.
- Serve as a condiment with holiday roast turkey or in a bowl as an appetizer with sweet potato chips for dipping. Garnish with a sprig of fresh rosemary.