Ah… Thanksgiving is fast approaching and menu planning for this sumptuous feast is in the making for most households. You cannot have turkey without cranberry relish but I did not want to get one from a can or a jar. I wanted something with more pizzazz. I seem to be in a Patrick O’ Connell mood lately so I referenced his “Refined American Cuisine” for inspiration. Well, I did look in the right place. Cranberry Salsa looks fun ;and the presence of jalapeno gives one thoughts of warmth in the cold fall weather. This recipe is very easy to make, the result very tasty, and as the cookbook states, “…your turkey will be tapping its drumsticks in delight”. 🙂
1 lb cranberries, washed and picked through (454gms)
1 orange, washed, halved and slice
1 small fresh jalapeno pepper, ribs and seeds removed
1 cup sugar (200gms)
2 tbs Grand Marnier (30ml)
Spread the cranberries, orange slices, and jalapeno pepper on a baking sheet and place in freezer for at least 1 hour.
Place the frozen ingredients in a food processor fitted with the blade attachment and pulse repeatedly until everything is evenly minced.
Transfer the mixture to a mixing bowl. Fold in the sugar and the Grand Marnier.
Cover and refrigerate for at least 24 hours before serving. The salsa can be made up to 5 days ahead of time.
Although the recipe made no mention of it, I removed the skin covering of the orange pulp.
Initially, the color of the salsa will look pinkish and pale but as the cranberry skins begin to bleed overnight, you will have a very bright red festive salsa!