Cranberry Salsa

With Thanksgiving just around the corner, I wanted to post this cranberry salsa. At my families Thanksgiving Day celebration, we prepare pretty much the same meal every year. It's sort of the unwritten law that foods can be added but none of the traditional dishes can be left off the menu from year to year. Everyone in the family has his or her favorite that must be included. This is even true with our cranberry sauces. We have some that want the kind from a can, others that demand a fresh cranberry relish, and some (me) that love this hot cranberry rum relish. I'm sure that this salsa would be wonderful with the Thanksgiving meal, but we already have more than enough cranberry sauces on our table. So I'm not going to make this one for Thanksgiving Day. No this salsa has an even higher calling. If you're from Alabama, or pretty much anywhere in the South, you already know that THE most important football game of the year is played the Saturday after Thanksgiving. No, the Super Bowl isn't being played early this year. This game is waaayy more important than the Super Bowl here in Alabama. It's the day the Iron Bowl is played, Alabama vs. Auburn, with a year of bragging rights at stake. If you are a native Alabamian, you're pretty much born into allegiance to one or the other of these two teams. While the game is being played, everything else is put on hold for those 3 or so hours. With a game of this significance, of course tailgating food is required. So whether you are an Auburn or Alabama fan or a fan of some other team that plays a game after Thanksgiving, this cranberry salsa is great for game day. If football isn't your thing, and you couldn't care less who wins the Iron Bowl (gasp! sacrilege!!) this spicy/sweet cranberry salsa would be divine on a sandwich of leftover turkey and sharp cheddar cheese...drool!
   

This salsa is the perfect addition to any holiday party!

Cranberry Salsa
Printable recipe

Ingredients:

1 (12-oz.) package fresh or frozen cranberries
1 tablespoon orange zest
1 navel orange, peeled and coarsely chopped
2/3 cup sugar

2 green onions, roughly chopped
2 jalapeño peppers, seeded and coarsely chopped
3 tablespoons coarsely chopped crystallized ginger
3 tablespoons chopped fresh cilantro*

Method:
1. Pulse cranberries in a food processor until coarsely chopped. Transfer to a bowl.
2. Pulse orange zest and next 6 ingredients in food processor 3 to 5 times or until orange, ginger, and pepper are finely chopped. Stir into cranberries; cover and chill 2 to 24 hours.

*Make Ahead: Prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month. Thaw in refrigerator overnight. Stir in cilantro just before serving.

Source: Southern Living Nov. 2011 (adapted)