Friday, November 18, 2011

Cranberry Salsa

Happy Friday Crew! Dan Wells writing, I hope this note finds you well and in good spirits!

Cranberry sauce and pumpkin pie are an indispensable part of traditional Thanksgiving dinners...RIGHT? Well, I have a new spin on cranberries at the dining table, how about cranberry salsa.

Here's a good salsa recipe that calls for those fresh cranberries stacked up in stores right now.


1 (12-ounce) package fresh cranberries

1 large Granny Smith apple, cut into quarters

2 or 3 navel oranges, peeled, ends trimmed

1 or 2 fresh jalapeno peppers, or to taste, trimmed

1 to 3 sprigs of cilantro, or to taste

1/4 or 1/2 cup sugar, or to taste

1. Chop the cranberries, apple, oranges, jalapeno peppers and cilantro separately in a food processor.

2. Mix the chopped ingredients in a large bowl. Stir in the sugar.

3. Chill for 3 to 10 hours for the flavors to blend.

Makes 10 servings

-- "Living Well: More Than a Cookbook," National Extension Association of Family & Consumer Sciences

- Per serving: 72 calories, 0 fat, 3.1 grams fiber, 0.6 gram protein, 19 grams carbohydrate, 1 milligram sodium, 0 milligrams cholesterol

I just thought it might be useful as we all head into the Thanksgiving and Holiday season! Plus, If you didn’t know the season for fresh cranberries is short, so stock up while you can. You should be able to find fresh cranberries through December. After that, the only fresh cranberries you'll find will be in frozen form.

Cheers Dan

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