- 1 bag cranberries
- 1 cup water
- 3/4 cup sugar
- half a small white onion (chopped)
- 1 jalepeño, chopped small (remove seeds & wash for less heat)
- 1 bunch cilantro (cut up)
- 1 lime
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In a saucepan, get your water and sugar boiling, then add the cranberries. Boil until the cranberries pop (5-10 minutes), then take off heat, drain, and cool. They'll be slightly jelly-like, but you don't want them to disintegrate entirely, so watch them closely.
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While the cranberries are cooling, chop your white onion, your jalepeño and cilantro.
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Once your berries are cool, they'll probably have turned gooey. If there is still a bunch of water, drain it. But it's probably turned to jelly.
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Combine everything, and give a good squeeze of lime over the whole thing. As you combine, you'll notice that the cranberries just give up their shape entirely. Also: Don't wear your finest clothing when you do this--this shit stains.
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Make adjustments based on taste here. Your main variables are:
- Sweet vs tangy. Default right now is tangy. Add more sugar for sweet.
- Battling the overwhelmingness of the cranberries. You've got two things going with the cranberries here: flavor and texture. More onion will add more crunch to the whole thing, and help boost up the salsa-ness. Jalepeño is your heat adjustment--seeds are your friend. But the Cilantro is your big mover here: it helps to round out the sharpness of the cranberry. Lime also helps bring down the cranberry overload.
- Go with half a cup of OJ and half a cup of water to boil your berries in.
- Compliment the lime juice with a fresh squeezed orange and then zest that motherfucker right into the salsa
tags: vegetarian, vegan