With the holidays moving ever closer I love to make recipes that are on the traditional side, but I’m keeping on the Thanksgiving twist theme this month.
I grew up with cranberry sauce that was shaped like a can; I thought it was the coolest thing ever, but I never liked the bitter taste that came with it, so I would never eat it and instead made animal shapes out of it on my plate. Several years ago my good friends Kathleen and Barry invited me to their house for Thanksgiving dinner, and that’s where my life would be forever changed on cranberry sauce. Kathleen is a magician in the kitchen. She’s the person who looks in the fridge that has a jar of mustard and a half-eaten chocolate bar and turns out a wild mushroom frittata with a beautiful mixed green salad — it’s a slight exaggeration but not by much. That Thanksgiving she made a cranberry sauce that was made from a bag of fresh cranberries, and it was amazing and I learned cranberry sauce doesn’t originate from a can.
Flash forward to today: I make a Cranberry Salsa for our holiday turkey. This recipe comes from Whitewater Cooks and Shelly Adams. It’s a raw salsa, so no cooking involved, just throw the cranberries in the food processor until coarsely chopped, throw in the rest of the ingredients, and whirl to zesty perfection. This keeps in the fridge for days, but trust me, it won’t last that long. This salsa goes great on the turkey sandwiches the next day and is beautiful on top of a wheel of baked Brie!