Color Me Domestic - Cranberry Salsa

Cranberries are a Thanksgiving table staple. But if your family is anything like mine the cranberries in the centerpiece got more attention than the plate of canned crans.

Enter: Cranberry Salsa

This recipe has forever changed the role cranberry at our Thanksgiving. It is such a yummy addition that tastes great on the turkey, on chips or, if you eat your Thanskgiving dinner like I do, all mixed in one forkful with potatoes, stuffing and turkey.

Cranberry Salsa

Ingredients:

1 package of fresh cranberries

2 large ribs of celery (finely diced)

1 small white onion (finely diced)

1 jalapeno, seeded, de-ribbed and minced

1/4 cup fresh cilantro, chopped

1/2 tsp salt

1/3 cup sugar

1/8 cup fresh mint, chopped (plus more as desired - this is to reduce the sugar content)

juice of 2 limes

Prep

In a food processor, process the cranberries until coarsely chopped. I usually also add the celery and onion instead of spending the time to finely dice them. Transfer to a medium bowl. Add the jalapeno, cilantro, salt, sugar, mint and lime juice. Stir well to combine. Transfer to a serving bowl, cover and refrigerate until ready to serve. 

The salsa is best if it is made about 3 hours before dinner and left to sit and meld together.