Here is a fresh take on cranberries, literally. I don’t think I was aware of how tart cranberries can be before we dry them or boil them in sugar. Playing with them on this occasion gave me a greater appreciation of their range. I have certainly added the sweet in with the brown sugar, but the jalapenos make this dip pop in an unexpected and delicious way. You can serve this over a block of cream cheese, but I found I enjoyed it as a straight salsa. The salty tortilla chips really round out the attributes of this dish–sweet, spicy, and salty. I also found myself wondering about how good this would be served over grilled chicken, but I haven’t gotten there yet. And, the gorgeous color of this salsa is going to make you very happy, indeed.
12 ounces fresh cranberries
2 jalapenos, seeded and coarsely chopped
½ cup brown sugar
1 Tablespoon olive oil
1 bunch green onions, white and light green parts thinly sliced
Cilantro (optional…ick…but I thought I’d give you the option)
Remove the cranberry mixture to a bowl and add the oil, onions, and brown sugar. Also add chopped cilantro, to taste, if you are using it. You can add a little more sugar if you think it needs it, but it sweetens as it sits in the refrigerator so don’t go overboard. Stir it all together and cover it with plastic wrap. Let the salsa remain in the refrigerator for at least one hour. Stir it well before serving with tortilla chips.
This recipe also caused me to get out my little Kerr jars again, because I am finding them to be endlessly useful for transporting little tastes of some of my favorites to my friends. In this case, I ran a little jar over to my neighbor, Linda. That also explains the cilantro. She loves the stuff, so I braved a bunch of the toxic stuff just for her. Linda, don’t ever doubt my devotion to you. Raw cilantro gives me the absolute willies.