Love this! I made it for a pre Thanksgiving run-through and it's amazingly tart and clean, a great balance for rich gravy and creamy mash. Thinking about trying it with sour cherries, when the season comes around again.
Cranberry Salsa
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh take on cranberry sauce. If you use frozen cranberries, be sure they are fully thawed before beginning the recipe. This recipe appeared in our November 2011 issue, with the story Superb Sides.
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Credit: Todd Coleman
ingredients
1 lb. fresh or thawed frozen cranberries, halved3 tbsp. sugar
1 jalapeño, stemmed, seeded, and julienned
Zest and juice of 2 limes
Kosher salt
