Associated Press food editor J.M. Hirsch created a fresh cranberry salsa that is wonderful as an uncooked starter, but equally good alongside turkey following a brief stint on the stovetop. Depending on how much you plan to eat, you can divide the recipe in half (serving half raw and half cooked), or double it and make full batches each way.
Start to finish: 15 to 45 minutes.
Servings: 8.
Ingredients
1 small red onion, quartered
1 tablespoon jarred jalapeño pepper slices
2 tablespoons chopped fresh cilantro
12-ounce bag fresh cranberries
1 cup whole dried cranberries
2 tablespoons lime juice
1/4 cup agave syrup or honey
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a food processor, combine the red onion, jalapeño peppers and cilantro. Pulse until finely chopped. Add the fresh and dried cranberries, then pulse again until coarsely chopped. Set aside.
In a large bowl, whisk lime juice, agave syrup or honey, cardamom, cinnamon, salt and black pepper. Add cranberry mixture, then toss well. If serving as a salsa, the mixture can be served immediately or refrigerated until needed. If refrigerated, let stand at room temperature for 30 minutes before serving.
If serving as a sauce, transfer the entire mixture to a large saucepan over medium-high. Bring to a boil, then reduce to a simmer and cook until the fresh cranberries have broken down, about 10 minutes. Transfer to a bowl and cool, then refrigerate until ready to serve.
Per serving: 104 calories; 1 calories from fat (1 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 27 g carbohydrate; 0 g protein; 3 g fiber; 254 mg sodium.
