Pirate Kitchen

Cranberry Salsa

Cranberry Salsa

When it comes to Thanksgiving, I’m a complete and total purist. I want and LOVE the same old food year after year. Having said that, I do like to peek at magazines with their beautifully inviting photos and blurbs boasting New Turkey Roasting Techniques and Easy Last-Minute and NO STRESS whatevers. Actually, I’m still looking for something that will tell me how to Eat All the Carbs and Turkey You Want With No Narcolpetic-Like Side Effects or Weight Gain! Right.

This month’s Bon Appetit impressively organizes recipes in chunks: a few turkey, stuffing, gravy and cranberry sauces, etc. and takes them to the next level. For the record, I adore BOTH my mom’s homemade cranberry sauce and the jellied canned version, but oh boy that Cranberry Salsa recipe caught my eye! Not, mind you for the Thanksgiving table, but for holiday season noshing and I was also intrigued by the raw cranberry factor. No cooking or baking of the cranberries? Hmmmm…

There’s boldness in these bowls and the pepitas have a flavor and crunch that hold their own and round everything out. The lime juice and sugar mixture brings it all together.

Salsa ingredients

The vibrant colors,tart-robust flavors and crunchy-coarse texture are just spectacular. It’s inexpensive and quick and easy – the perfect holiday recipe. The first time I made it, Rob and I ate it with some crusty artisan bread and cheddar. Next week, we’re having friends over and will have the same great bread, a few different cheeses and sliced apple and pear. Divine.

Speaking of Thanksgiving sauerkraut…sauerkraut? Until I read Molly Wizenberg’s article in Bon Appetit, I had no idea that sauerkraut was on anyone’s holiday table. Just goes to show how much I still don’t know and how big the world out there truly is. I would love to know what favorites are on your Thanksgiving table – write a comment and let me know!

Cranberry Salsa
Makes about 3 cups

Ingredients

  • 1, 12 ounce bag fresh cranberries
  • 1/2 cup roasted, salted pepitas
  • 1 bunch scallions, chopped (dark green parts only)
  • 1 cup chopped fresh cilantro
  • 1 jalapeno (red or green) or serrano chile, seeded and minced
  • 6 tablespoons sugar
  • 6 tablespoons fresh lime juice (about 3 limes)

Place cranberries in food processor with steel blade and pulse until finely chopped. Transfer to a bowl and add onions, cilantro and jalapeno or serrano and pepitas. In another bowl, whisk sugar and lime juice until sugar dissolves. Pour over cranberry mixture and stir to combine.

Credit: Recipe adapted from November, 2010 Bon Appetit

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  1. MOM
    August 19, 2011

    I like frankfurters with French’s classic, yellow mustard, a tankard of CRABBIE’S
    ginger beer and as many people as I can fit around my large dining room table that
    will inspire and motivate me to cook the “Real Thanksgiving Day Dinner” carbs, sugar, narcolepsy and all!