This vibrant cranberry salsa brings a burst of color and flavor to the holiday table. Fresh cranberries add tartness, balanced by sweet orange and sugar, while jalapeño peppers and crystallized ginger lend a zesty kick. A touch of red onion and cilantro keeps it fresh and lively. Perfect with tamales, roast meats, or simply scooped up with corn chips, this salsa is a festive alternative to traditional cranberry sauce.
INGREDIENTS:
1 (12-oz.) package fresh or frozen cranberries
1 tablespoon orange zest
1 navel orange, peeled, pith removed, and coarsely chopped
1 cup sugar
2 jalapeño peppers, seeded and coarsely chopped
3 tablespoons coarsely chopped crystallized ginger
2 tablespoons finely minced red onion
2 tablespoons chopped fresh cilantro
METHOD:
Place cranberries in the bowl of a food processor and pulse until coarsely chopped. Transfer to a medium bowl.
Add orange zest, chopped orange, sugar, jalapeños, and crystallized ginger to the food processor. Pulse 3–5 times, or until the mixture is finely chopped but not puréed.
Stir the orange mixture into the cranberries. Add red onion and cilantro, stirring gently to combine. Cover and refrigerate for at least 2 hours before serving to allow flavors to blend.
Serve chilled with tamales, roasted meats, or tortilla chips.
YIELD: About 3 cups
