Cran-Salsa appetizer recipe is a juicy refreshing appetizer you can feel good about as we head closer to the holidays.
I would characterize the months of November and December as eating season. It’s usually the busiest time of the year for me. I generally host cooking classes in my home every week from mid-October right through December 15th. This year looks a bit different. Since we still can’t gather together comfortably; I decided to get onboard with the virtual world and I’m teaching some of my most requested cooking class titles on-line.
Last week was the first ‘test” class and it went better than expected! The feedback has been outstanding! The very best part was being together, and a close second was receiving pictures of the Rustic Apple Tarts that were sent to me by the many who attended the class!
Next up and later this week, is The Thanksgiving Table class another highly requested title. It can be difficult to feel inspired every year to cook the standard fare for this time-honored holiday. Join the cooking fun on Friday, November 13th from 11:30-1:30 or any time after that, for all of the inspiration you need!
Meanwhile, let’s kick the “eating” season off with an appetizer ideal for gatherings large or small, Cran-Salsa.
Cran-Salsa is easy to make and just may surprise you, it’s downright addictive. The tart berries are balanced by sweet sugar, with a hint of spice and the round flavors that onion and garlic bring.
To make this vibrant salsa, you want to start with frozen cranberries. I usually buy a bag of fresh cranberries and pop them in the freezer overnight. Freezing the berries allows them to give off their juice, otherwise the salsa will be very dry and crumbly.
Just place the frozen cranberries in the food processor and blend until smooth. Add the remining ingredients and let it stand for 2 hours or in the refrigerator for up to 10 days.
Enjoy this pretty salsa with tortilla chips or spoon it over pork loin for a fantastic flavor combination!
Cran-Salsa
1 10-ounce package of frozen cranberries
Zest and juice of one orange
½ cup sugar
1-2 fresh jalapeños finely chopped
¼ cup finely chopped red onion
1 garlic clove minced
Salt to taste
Place frozen berries in food processor and pulse until finely chopped. Mix all ingredients in a bowl and let stand at room temperature for 2-4 hours stirring occasionally. Salsa can be stored in the refrigerator for up to 10 days. Serve with tortilla chips or on top of pork.
Cran-Salsa appetizer recipe is simple to make and so pretty, enjoy!
I hope to see you all in a cooking class this season! With any class registration you receive Rustic Apple Tarts FREE!
XOXO
