Appetizers,  Gluten-free,  Thanksgiving,  Vegetarian

Cranberry Salsa

November 17, 2011

I’m always thankful for simple, easy dishes that please everyone!  Several years back I made this salsa on a whim to add another appetizer for Thanksgiving.  I thought I’d throw in one more little something that didn’t require a lot of time or effort to prepare.  And imagine that, the most simple of the appetizers became the hit!  Over and over again I was asked for the recipe and requested to bring it for holiday parties.

The appeal I believe is in its festive color, its unique tart and spicy taste and, that it’s healthy!  Among all the other rich foods of the day, a nice refreshing taste of cranberry salsa just fits right in.  I’ve served this after dinner as well, while everyone is gathered around watching football and supposedly stuffed and there they go, having a scoop or two or more of cranberry salsa and chips!   I’ve also served it as a side salsa, adding in some finely diced pineapple, with grilled salmon and shrimp, complimenting them both well.

I’m also always thankful for my blogger friends.  I do not personally know any of them, but have come to appreciate and value each one for their individuality, style and friendship they have shown through their kind comments and sharing of bits of their lives through their posts.  Recently, I was pleasantly surprised to receive the Liebster Award from Karen at Back Road Journal.    While I did receive this before, it’s always touching to know someone has thought of you!  It’s now my turn to pass it on again to a few up and coming bloggers that I’ve enjoyed visiting their blog and I hope you  will as well!

The Gastronomic Gardener

Promenade Plantings

Go Bake Yourself

The Orange Bee

Cranberry Salsa

1 12oz bag of fresh cranberries

1 bunch cilantro, chopped

1 bunch green onions, roughly cut

1 jalapeno, seed and chopped

2 limes, juiced and zest from one

½ teaspoon Kosher Salt

Few grinds of black pepper

1-2 tablespoons agave to taste for sweetness

Combine all in the food processor and process finely or to your preference for scooping consistency.  Sweeten to taste with the agave, or if you prefer, sugar.  Can be made a day ahead of time and does improve in flavor when made ahead.  Serve at room temperature with salsa chips.

This salsa is part of my Thanksgiving Countdown.  If you’d like to share your favorite appetizer for Thanksgiving, please use Linky Tools below.

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Gorgonzola and Honey Bruschette from The Bartolini Kitchens

I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.

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