It’s time to start planning for your holiday season menu. One seasonal recipe to consider is this Holiday Cranberry Salsa from Richard Lambert, owner of Richard Lambert Tamales. It is one of his most popular recipes for the holiday — one that’s great to use in holiday tamales, with prime rib or pork loin, or even as an appetizer served with cream cheese and your favorite dipping accompaniments.
Recipe and photo courtesy of Richard Lambert, owner of Richard Lambert Tamales.
Makes six 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, minced
¼ medium red onion, minced
½ c. Mrs. Miller’s Hot Pepper Jelly (available from Amazon)
1 T. orange zest & juice of two limes
Salt and pepper to taste
Combine cranberries with one quart 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 a 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 ready to serve.