Jeri’s Cranberry Salsa

This has been one of my favorite holiday recipes for years. It’s great as a side to turkey or fish and it isn’t bad on ice cream either 🙂  My only advice when making this salsa is to do a double recipe.  It’s so good you’ll have to keep tasting it to make sure it’s “just right” and it’s always nice if there is some left over for the company it’s been prepared for!

1 bag cranberries

3 fresh Serrano chilies seeds and core removed & finely diced

1 tbsp. orange zest

juice of 1/2 orange

1 small bunch cilantro, leaves only (about 5 tbsp. after chopping)

2 tbsp. tequila (may substitute orange juice )

1 tbsp. fresh ginger finely grated

dash cumin

1/3-1/2 cup honey to taste

¼ tsp orange extract for extra flavor

 

Wash & drain cilantro leaves and chop in food processor.  Add diced chilies, ginger, cumin, orange peel, orange juice and tequila and blend thoroughly.  Add cranberries and process until they are coarsely chopped.  Turn into a bowl and add honey to taste.  Allow to stand in refrigerator at least 8 hours or over night before serving.  Keeps several days.

www.JeriMillsMD.com

 

Advertisements
Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: