Tex-Mex Cranberry Salsa
Margaret Morgan

This recipe was developed from reading a combination of recipes from New Jersey Countryside magazine and Tex-Mex cookbooks by Jane Butel.  As you may know, NJ has one of the largest cranberry bogs in the U.S. In fact, cranberries could almost be considered the state fruit.  Since cranberries seem to always cause family controversies ~ you either love them or hate them ~ finding a savory alternative to the rather mundane cranberry sauce always presents a challenge for the home cook.  This recipe should please the palate of most family members seated at the Thanksgiving table.

Tex-Mex Cranberry Salsa (Makes two cups)

1/2 cup coarsely chopped sweet onion, Vidalia or Mayan

1 fresh jalapeno seeded, deveined and finely chopped (make sure to wash you hands after handling)

1 clove garlic, smashed peeled and finely chopped

1 1/2 cups fresh cranberries, blanched to soften slightly

1/2 small juicing orange, scrubbed, quartered and seeded (do not peel)

2 Tbsp. apple cider vinegar

1 Tbsp. sugar

2 Tbsp. freshly squeezed orange juice

1/3 cup fresh cilantro chopped 

2 Tbsp. fresh rosemary chopped kosher or sea salt to taste

Combine onion, jalapeno and garlic in food processor. Pulse to coarsely chop. Add blanched cranberries, orange quarters, vinegar,  sugar and orange juice. Pulse in food processor until uniformly chunky. Stir in cilantro and rosemary. Season to taste with salt.

Rest at room temperature for at least 30 minutes, preferably one hour, to allow flavors to meld and develop. Cover tightly and refrigerate salsa until thoroughly chilled ~ two hours or more. Garnish with a sprig of rosemary before serving.

Covered and refrigerated salsa will keep nicely for up to ten days and can be frozen for up to two months.

Serve as a condiment with Thanksgiving roast turkey.  For the holidays or cocktail parties, salsa can be served as an hors d'oeuvres dip with sweet potato or tortilla chips.