Have you ever noticed that most Thanksgiving foods are brown? No matter how delicious or crave-worthy, they’re just not very pretty. Think about it. It starts with the turkey, which is brown. The stuffing? Brown. My mom makes some delicious wild rice, which is – you guessed it - brown. Pecan pie is brown. Even candied yams and pumpkin pie wind up being an orangey-brown, which is a better, but still not great. So unless you’re my dad (whose favorite color is brown….seriously), you might be looking for a little something to brighten up your table. Cranberry salsa is the perfect solution.
Cranberry salsa is a dish that my friend, Emma, introduced me to a few years ago. All of our friends fell in love with it immediately. It’s one of those super-easy dishes that everyone loves, and for which you wind up giving the recipe away at least once every time you take it to a party. It’s tart, sweet and has a little bit of spiciness to it at the same time, all while being aesthetically pleasing. Cranberry salsa is incredibly easy to make, and can pull double duty at either a Thanksgiving or Christmas gathering. Usually I’ve presented it as a snack with tortilla chips, but if you’re feeling really festive you could try it with sweet potato chips. Anyway, here’s the recipe.
(P.S. - Alex won’t eat this either, but for once I don’t mind his pickiness. More for me!)
Combine in a food processor or blender and chop until medium consistency:
1 (12 ounce) bag of cranberries
1 red onion, chopped
1 medium jalapeno, chopped
2 cloves of garlic
3 tablespoons lemon juice
Up to 1 cup of sugar (I usually start with ½ cup and sometimes add a little more if it’s too spicy)
½ cup cilantro (optional)
Other than eating it with chips, you could use it as a spread on your day-after Thanksgiving leftovers sandwich or really top anything with it. This is one of my favorite holiday foods, so I hope you love it just as much as I do!
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