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Cranberry Salsa

What is a better time to tell you one of my favorite holiday recipes than right between the holidays? Well, before Thanksgiving would’ve been helpful, probably. But just like you, I was experimenting different sleeping positions on the couch and keeping track of just how many things pair well with mashed potatoes. And after a weekend of feasting, I’m going to give it to you hard and straight – no one likes cranberries. I mean, they’re in everything (juice, smoothies, bread, yogurt, bagels, etc.) but have you ever seen someone eat a single cranberry and go, “Wow. This berry, man.” No. But you will get that reaction if you take a holiday staple and turn it into something way better – i.e., cranberry salsa.

You will need:

1 32-ounce bag fresh cranberries

2 jalapeno peppers, seeded and minced

4 tablespoons chopped cilantro

2 tablespoons grated onion

1/2 cup fresh lime juice

1/2 cup sugar

1/2 teaspoon salt

1/4 teaspoon pepper

Rinse the cranberries, tossing away any stems or weird looking berries. Put them into a medium saucepan, cover with water and bring to a boil. Cook over medium-high heat for a quick 2 minutes.

Drain well and put them into a plastic container. (A glass container probably looks better but like, who owns glass tupperware?

Add the remaining ingredients and mix them with a wooden spoon. Cover and refrigerate until ready to serve. 

A really cool thing about this salsa is that your batch is good for a week, and it goes with pretty much any holiday food ever. (Turkey and stuffing are my favorites.) It’s got some spicy kick, but not until the end. (If you can handle spicy ketchup, you’ll be more than okay.) It’s an easy recipe. It’s salsa — all you have to do is mash things together. Plus it looks nice and people will once again mistake you for being a great cook.

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