Sheffield— I have been told that I am a “cranberry person,” and I do indeed love all things cranberry. This recipe is a variation of a very old favorite on the Thanksgiving table, cranberry sauce… but with a piquant and refreshing twist! I have made this several times and it is always a welcome surprise.
Cranberry Sauce Piquant
12 ounces fresh cranberries
3/4 cup sugar
1 bunch green onions, chopped
1 small bunch cilantro, chopped
1 jalapeno pepper, chopped
2-3 limes, juiced
2 tablespoons olive oil
Salt, to taste
Put all ingredients in a food processor and pulse about 5 or so times; you do not want it to be a puree.
Tips:
Serve on your Thanksgiving table or as a dip with tortilla chips.
