If your Thanksgiving guests are surprised to find cranberries in a pecan pie, just wait until you serve them cranberry salsa before the big feast. (I also just found this recipe for cranberry sauce ice cream. Yum!)
I stumbled upon this recipe on Kalyn Denny’s hugely popular blog, Kalyn’s Kitchen. I met Denny years ago at my first South by Southwest, where we were on a panel about food blogging, and in the years since, I’ve watched her site grow into one of the Web’s more rewarding destinations for health-conscious but supremely satisfying recipes.
Yes, this salsa recipe calls for added sugar to help balance out the sweetness of the cranberries, but just think about it as slightly spicy, cilantro-flecked (and therefore Texas-friendly) alternative to cranberry sauce that would make a killer spread on your post-Thanksgiving turkey sandwiches.
Cranberry Salsa with Cilantro, Lime, and Jalapeño
1 bag (12 oz.) fresh cranberries
3/4 cup Splenda, Stevia In the Raw Granulated or sugar
1 bunch green onions, sliced
1 bunch fresh cilantro, chopped
1 to 2 fresh jalapeños, seeds removed and chopped (use more if you like it spicy)
1 Tbsp. olive oil
1 Tbsp. fresh lime juice
Put the cranberries into a food processor or blender and pulse until they are partly chopped. Add sweetener of your choice and pulse a few times more to combine. Add green onions, cilantro, jalapeños (1 or 2, depending on your tolerance for heat), olive oil and lime juice and pulse until all ingredients are chopped and the mixture is well combined.
Put mixture into a glass or plastic container with a tight-fitting lid and chill for several hours or overnight. Makes about 2 cups salsa.
— Adapted from a recipe by Kalyn Denny, kalynskitchen.com