Cranberry Salsa (Relish, Sauce) |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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I make this every Thanksgiving and love it. It's really easy and the jalapeño gives it a nice kick. Note, I generally use Cointreau for the orange-flavored liqueur. This recipe comes from a friend who saw it in The Post who apparently adapted it from Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington. Did you get that? Ha. Ingredients:
16 ounces fresh cranberries |
1 orange, washed, halved, seeded and coarsely chopped |
1 jalapeno pepper, seeded and coarsely chopped (optional) |
1 cup sugar |
1 -2 tablespoon grand marnier or 1 -2 tablespoon other orange-flavored liqueur |
Directions:
1. Spread the cranberries on a large plate and freeze for at least 1 hour.
2. In a food processor or blender, pulse the cranberries, orange and, if desired, jalapeno until evenly chopped. Transfer to a bowl, add the sugar and Grand Marnier or other liqueur and combine. Cover and refrigerate for at least 24 hours to allow the flavors to meld; may refrigerate for up to 5 days.
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