Sunday, November 29

how texans do cranberries


texans love football almost as much as they love putting things on corn chips (especially when the chips are shaped like texas). and what comes along seasonally, as reliably as thanksgiving, every year? college football. coincidence that our team color is burnt orange??? maybe.




last year was the first in a decade that the annual texas/texas a&m rivalry was skootched back onto the actual day of thanksgiving. and since we were going to be here anyway, a holiday tailgate seemed the natural treatment for the traditional meal. we made (frankly, awesome) turkey chili for frito pies, sweet potato wedges, caramel-apple empanadas, and cranberry salsa. lefty brought chairs, dt brought her fantastic sweet potato gnocchi, and e-who? contributed a kick-ass from-scratch greenbean casserole. the salsa, as the simplest of the recipes, has been most-often repeated of the bunch (though I wouldn't mind having dt's and e's recipes). in fact, a certain co-worker requested last year, in lieu of any sort of holiday or birthday gesture, more salsa.


{who knew these two could get on so well?}

cranberry salsa

adapted from the mystery post-it note above my counter

1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, washed, stemmed and chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeno pepper, seeded and minced
2 limes, zested, then juiced
1 tbsp. orange liqueur
3/4 cup white sugar
1 pinch salt

combine all ingredients in food processor and pulse until broken-down but not liquefied. it's almost easier than opening a can!




~

2 comments:

the sin fairy said...

wow! Sounds good! Let's make some when I'm in town. :)

double tonic said...

I got all of the ingredients so I can make this tonight for office potluck tomorrow. I remember this, and I loved it!

When is sin fairy coming to town??