Welcome to Cranberry Week at The Everything Kitchen!
Cranberry sauce is so easy to make for Thanksgiving. In Canada, we have a long wait between our celebration in October and Christmas. In between now and then, those little bags of fresh cranberries wait patiently on the shelves, waiting for the next holiday. What do they do in the in-between time?
I was trying to think of ways to use use fresh cranberries, in the name of good health and because our use of them seems absurdly limited. I’m not one for dried cranberries, just because they are so sugar laden, you might as well have candy instead. But cranberries on their own can be overwhelmingly tart.
I remembered a recipe I saw years ago for a fresh cranberry sauce. I have termed it salsa, because many people identity that with an uncooked sauce, but really, same word, different language. Call it what you want, this sauce is versatile, delicious, and healthy as can be.
It does make more than you can eat at one sitting, so I’ll follow this post with a few more, highlighting all the delicious ways you can use fresh cranberry sauce for everyday occasions. No need to wait until Christmas! (Or American Thanksgiving. For that, you want my Perfect Cranberry Sauce.)
- Food processor
- 1 bag fresh cranberries
- 1 orange
- 1 apple
- 1 tbsp honey
- 1 pinch salt
- Chop the orange roughly to make it easier to pulverize.
- Core and slice the apple. Leave the skin on. We are being healthy here, people!
- Put the cranberries, orange and apple in the food processor and blitz them together until they from uniform, tiny pieces to make a rough salsa. Open the machine and scrape down the sides to avoid any big chunks. Add honey and a touch of salt and continue.
- You can leave it slightly rough, as I have here, or break it down until it's almost smooth. Smaller pieces are more versatile and easier to use, but a little texture is still desirable.