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Cranberry Salsa  
     

Makes about 3 cups

2 large oranges
2 cups cranberries
cup minced onion
cup vegetable oil
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh ginger
1 small fresh green jalapeno or Serrano chile, stemmed, seeded & minced
Salt to taste
 

 
 
 
 
 
   

    Grate 4 teaspoons orange zest. Using a sharp knife, cut removing peel & all white
membrane from oranges; coarsely chop oranges, and place in colander to drain.

Whirl cranberries in a food processor until chopped; place in bowl with orange zest,
add drained chopped oranges, onion, oil, cilantro, ginger & chile.
Stir to blend; season to taste with salt.

Serve, or cover & refrigerate until the next day.

 

 
 
 
 
 
 
 
     
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