Instead of the usual cranberry sauce cooked down with sugar in a pan, this raw salsa is brightened with the flavors of orange juice and zest. With pickled jalapeños, garlic, cilantro, and a squeeze of lime juice, it has a spicy kick. It takes about a day for the cranberries to soften and sweeten in the refrigerator. So make this one ahead of time! Makes about 2 cups salsa.
Course: Side Dish
Keyword: holidays, party food, thanksgiving, vegan
Author: Cadry Nelson
7.5ounceswhole fresh cranberries
2Tablespoonsyellow onionchopped small
2Tablespoonsred bell pepperchopped small
1Tablespoonpickled jalapeño slices
1small clove garlicminced
1Tablespoonfreshly-squeezed lime juice
1Tablespoonfreshly-squeezed orange juice
Zest of 1/2 small to medium-sized orange
1/4cuproughly chopped cilantro leaves
In a food processor, briefly combine all of the ingredients until they are equal sizes with the ingredients fully incorporated, stopping to scrape down the sides if needed.
Transfer to a glass container, cover, and let the flavors meld for a day. The cranberries will soften and become sweeter with time.