One of my favorite food items during the holidays is Cranberry Salsa, with just a hint of Watkins Vanilla in it. The salsa is a delightful mix of sweet and tangy for your taste buds and will definitely liven up any food or side dishes, including stuffing, tacos, turkey, gamebirds, etc. Great by itself on chips as well. Here is the basic, original recipe I make every year. Feel free to vary the ingredients according to your taste and tolerance for “heat”. Enjoy!
Cranberry Salsa (Ole!)
2 cups fresh cranberries (frozen cranberries can be substituted)
½ to 1 Serrano or Jalapeno chili, chopped (adding more than ½ of a chili will add to the “heat” of the salsa, so you might want to experiment)
4 Tablespoons Sugar
1/8 Teaspoon Watkins Vanilla
2 Tablespoons of fresh cilantro, chopped
Pinch of salt
1/8 Teaspoon lemon or lime juice
Mash up the cranberries a bit or use the blender to create a pulpy mix of cranberries. Do not overblend. Combine the shredded, pulpy cranberries with the chili, sugar, and Watkins vanilla in a bowl and let sit for about 20 minutes, after which add the cilantro, salt, lemon or lime juice to the cranberry mix. Mix together well. That’s all there is to it.
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