Jamie Manser
Ditch the gelatinous blobs of maroon quivering betwixt turkey, stuffing and mashed potatoes this harvest season! Replace it with a palate pleasing salsa/relish that is perfect for pairing with poultry, potatoes and tortilla chips.
Ingredients:8-12 ounces of fresh cranberries
1 garlic clove, minced
1-2 Serrano chilies, minced and de-seeded
1/4 cup chopped cilantro
1/4 cup red onion, minced
1/4 cup sugar
1/4 cup fresh squeezed lime juice with pulp
Ground pepper
Directions: Boil the cranberries in two cups of water for two minutes then drain in a colander and place in ice water for five minutes, or however long it takes you to chop and assemble the rest of the ingredients. Once the cranberries are cool, drain well and gently marry all of the ingredients. Check the mix with a chip and season to taste.
This side dish is sure to blow away any memories of crappy cranberry sauce and replace it with a must have cranberry salsa every Thanksgiving!
