Apple-Cranberry Salsa

 

Photo Courtesy of Susan Hagen

Photo Courtesy of Susan Hagen

          A note to readers: This blog has moved! Please visit the new IN OUR GRANDMOTHERS’ KITCHENS for new posts as well as copies of older ones (yes, even this post!).  See you around the stove……..

          Tinky

            This colorful salsa is adapted from a recipe published online by the Washington Apple Commission. For more recipes and nutritional information, visit http://www.bestapples.com/Recipes.

            I happened to have some frozen cranberries in the house so I used them to make fresh cranberry sauce, which always tastes better (and usually uses better ingredients) than the canned version. If your freezer isn’t stocked and cranberries are out of season, however, you may use canned sauce.

Ingredients:

2 tablespoons cider vinegar

2 tablespoons sugar

the juice of 1 large lime (or 2 small ones)

2 cups chopped apple (2 large apples, more or less; core them, but don’t peel them)

1 cup cranberry sauce, preferably homemade

1 small red onion, peeled and finely chopped

1 jalapeño pepper, carefully stemmed, seeded and chopped (if you like things spicy, use more; if you don’t, use a milder pepper)

several sprigs of fresh cilantro, chopped

1 pinch salt

Directions:
            In a small saucepan, combine the vinegar, sugar, and lime juice. Bring the liquid to a boil, and stir in half of the chopped apple pieces.

            Return the mixture to the boil, cover the pan, reduce the heat, and simmer until the apples almost soften (this will happen very quickly, in about 5 minutes). Mash the apples until they are soft but still have a little texture. Remove the mixture from the heat, and stir in the cranberry sauce. Let cool for 10 minutes.

            Stir in the remaining apple plus the onion, pepper, cilantro, and salt. Let the mixture sit for at least half an hour to allow the flavors to blend. Serve with tortilla chips or as a condiment to accompany meat, vegetables, or fish. You may refrigerate any leftovers for up to 3 days. Makes about 2-1/2 cups.

Advertisements

Tags: , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: