Richard's Holiday Cranberry Salsa
Recipe and photo courtesy of Chef Richard Lambert
Makes 3 cups
12 oz. package fresh cranberries
½ c. granulated sugar
¼ c. cilantro, finely chopped
¼ c. green onions, thinly sliced
1 jalapeño pepper, seeded and minced
1 medium garlic clove
¼ medium red onion, minced
½ c. Mrs. Miller’s Hot Pepper Jelly
1 T. orange zest
Juice of 2 limes
Salt and pepper, to taste
Combine cranberries with one quart of water in a large saucepan over medium-high heat. Bring to a boil and after one minute, remove from heat, drain water, and place berries in mixing bowl. To the berries, add sugar, cilantro, green onions, jalapeño, garlic, red onion, Hot Pepper Jelly, orange zest, and lime juice.
Mix all ingredients together, smashing some of the cranberries while leaving the rest whole. Add salt and pepper to taste. Serve immediately or place in refrigerator until you are ready.