Cranberry Salsa with Lime

It’s almost Thanksgiving and we have been anxiously waiting to tell you about this one! This simple recipe will forever change the plate of food you eat on that fourth Thursday in November and we guarantee it will become a new Thanksgiving tradition for you. It comes from the cookbook The Thanksgiving Table by Diane Morgan. Our friend Scott made it for us years ago and we’ve been making it ever since…always a Thanksgiving hit! Sure, all the complicated dishes everyone makes and brings to the big dinner are always amazing. But what makes this one really standout is the fact that traditional cranberry sauce is usually pretty boring, or for some people, simply just comes straight out of a can! This one reinterprets Mexican salsa, using cranberries instead of tomatoes, and is a terrific, nontraditional spin on cranberry sauce. Our friends and family go freakin’ nuts over it…seriously! It is one of the dishes we are always responsible for making and is highly requested. You have to make this one for next week’s Thanksgiving feast! Then sit back, relax and enjoy being the “winner” of the day.

 

Cheers!

 

 

1 package (12 ounces) fresh cranberries, picked over and stemmed

2 large ribs celery, finely diced

1 small white onion (about 4 ounces), finely diced

1 jalapeño chile, seeded and minced

¼ cup chopped fresh cilantro

½ teaspoon salt

¾ cup sugar

3 tablespoons fresh lime juice

 

 

In the work bowl of a food processor fitted with the metal blade, process the cranberries until coarsely and evenly ground. Transfer to a medium mixing bowl. Add all the remaining ingredients. Stir well to combine. Transfer to a serving bowl, cover and refrigerate until ready to serve. (The salsa is the best if you make it several hours and up to 1 day in advance to allow the flavors to meld.)

 

Makes about 3 cups