Listen in on today’s special Thanksgiving podcast about why cranberries are an American original, and how they’re raised by Bob Winter of Vilas County Cranberry Farm in Wisconsin.
Spicy Cranberry-Citrus Salsa
2 c fresh cranberries
2 c water
1/4 c sugar
1/2 c chopped cilantro
1 Serrano or Jalapeno seeded and chopped
1/2 c chopped red onion
Zest of one orange and one lime (juice optional)
1/2 tsp salt
1/4 tsp black pepper
In a saucepan, bring cranberries and water to a boil until berries begin to pop. Drain (reserve some liquid for a looser salsa.) Stir in sugar until dissolved. Add cilantro, peppers, onion, citrus zest salt and pepper. Mix well. Cool before refrigerating for up to a week.
yields 2 cups