Fresh Cranberry Salsa

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.)

Fresh Cranberry Salsa

Cranberries are for more than turkey. This fresh sauce can be used for every meal of the day. It does not get healthier than this, folks!
Prep Time 1 min
Cook Time 5 mins
Course Garnish
Cuisine American, Canadian

Equipment

  • Food processor

Ingredients
  

  • 1 bag fresh cranberries
  • 1 orange
  • 1 apple
  • 1 tbsp honey
  • 1 pinch salt

Instructions
 

  • 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.

Notes

This recipe is great on turkey, chicken or fish. It’s also great as a sandwich spread, used to flavour mayonnaise, good in a tuna or chicken salad. It works in salad dressing, in plain yoghurt or in a smoothie, on top of cheesecake, in baked sweet potatoes, melted in the middle of a brie wheel. Check my blog for more ideas! 
Keyword #cranberries, #freshcranberries, #freshrawcranberries

Perfect Cranberry Sauce

Three small additions take your homemade cranberry from good to great.

So everybody knows you don’t buy cranberry sauce. It’s the very easiest thing to make ever.

You buy a package of cranberries, and as per instructions on the back, you boil them with sugar, water and the zest of an orange. Fait accompli.

That does very nicely. But these three small tweaks take your cranberry sauce from good to great in short order.

You replace the water and brown sugar with maple syrup. Add a strong pinch of salt. Add a tiny pinch of cloves. It’s perfect.

The maple syrup adds complexity. The salt adds depth. The musty, heavy flavour of cloves battles the tart tinniness of the cranberries. The ultimate Thanksgiving cranberry sauce. For a Christmas turkey, add an extra pinch of cloves. Tastes like Christmas in a jar.

This is not only a great sauce, it’s a great gift. My family prefers gravy, so I end up putting the cranberry sauce in plain yoghurt for a week. This is a happy occurrence. But I make it for company, and they always describe it in superlative terms.

Perfect Cranberry Sauce

Maple syrup, salt and cloves add a little backbone to this tradiitonal sauce.
Cook Time 5 mins
Course Garnish
Cuisine American, Canadian

Ingredients
  

  • 1 package fresh cranberries (8 oz, 227 g)
  • ½ cup maple syrup
  • tsp kosher or sea salt
  • zest and juice of one orange
  • 1 pinch cloves

Instructions
 

  • Put all ingredients in a pot, and bring to boil over high heat. Put a lid on and cook over medium heat. When you no longer hear the cranberries popping, about 5 minutes, turn off the heat.
  • Remove from heat and let cool to room temperature.

Notes

Cranberry sauce is lovely stirred into plain yoghurt or on top of plain cheesecake. 
Keyword #bestevercranberrysauce, #cranberries, #cranberry, #cranberrysauce, #maplesyrupeverything, #newcranberrysauce, #thanksgiving, #turkeydinner