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No-cook Cranberry Salsa
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Description
Cranberry salsa as a compliment to my Thanksgiving menu is eye-opening for two main reasons: (1) uncooked cranberries, when properly balanced with more than just a ton of sugar, are bright in flavor and fun in texture, and (2) it gains big points for not monopolizing an already busy stove top. The real secret here, though, is agave nectar. It adds a creamy sweetness that tempers the tart nature of the cranberries.
Ingredients
- 1 whole Onion, Peeled And Quartered
- 12 ounces, weight (1 Bag) Cranberries, Picked Over And Rinsed
- 1 whole Orange, Juiced
- 1 whole Lime, Juiced
- ¼ cups Agave Nectar
- 1 Tablespoon Chopped Cilantro
- Salt And Freshly Ground Pepper, To Taste
Preparation
Add onion and cranberries to the workbowl of a food processor. Pulse until coarsely chopped. Combine with remaining ingredients in a large bowl and stir until well mixed. Store in a sealed container in the refrigerator.
Best served two days later, so this requires advance planning, but the pay-off is a delicious no-cook condiment.
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2 Comments
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utopia on 10.12.2010
Sounds delish! Why not add some heat, jalapenos?
juanita on 11.18.2009
Ok, I know what I’m taking to my family Thanksgiving dinner! This sounds fabulous, as well as healthy. I’m not a big fan of the jelled stuff with the rings on it.