Monday, November 25, 2013
About a week ago, the Mr. and I headed to the Texas Hill Country for a little get away.
It was a perfect weekend!
We went with some friend;
and we listened to great music each night!
One of the places that we ate, served cranberry salsa and chips.
It was phenomenal!
I knew I wanted to make it for the holiday season . . . .
and with 8 bags of cranberries in my freezer, I knew I had enough ingredients!
The minute I see cranberries in the store, I start buying!
There are several great recipes that I like to make during this time of year, and this is one to add to the list!
The Mr. had the recipe on his phone,
but when I started to make the salsa, I didn't have the recipe.
But I remember reading it -- so I just started making it!
I mean, how hard can it possibly be?
While I didn't make it exactly like the recipe, it was pretty close,
and we all devoured it!
Here's the real recipe! What I love about this is that you can adjust it according to your preference!
8 cups cranberries, fresh or frozen
3 oranges, with the zest cut off (I only used 1 orange)
2 jalapenos, seeded (I only used one)
2 cups sugar (I only used . . .one!)
cilantro, to taste
**If using frozen cranberries, allow to thaw a bit before chopping, it just makes it a wee bit easier!
In a food processor, add about 2 cups of cranberries and 1/2 cup of sugar and rough chop.
Place in a bowl.
To the food processor, add 2 cups of cranberries, the oranges, without the zest, 1/2 cup sugar and the jalapeno. Rough chop. Do not puree; you are wanting texture to your salsa.
Add this to the chopped cranberries in the bowl. Stir and taste for the sugar content.
Add the remaining cranberries, the cilantro, and any additional sugar, if using, in the food processor and rough chop.
Add to the bowl of already chopped cranberries.
Taste for flavor balance, make any necessary changes that you'd prefer.
Chill for 30 minutes or longer.
Serve with homemade tortilla chips, sweet potato chips, or corn chips.