Zesty Cranberry Orange Salsa Recipe

| 11/22/2013 2:37:00 PM

When fresh Wisconsin cranberries begin to appear in early November at the farmer’s market it’s like nature signaling the holidays are here. With their scarlet red hue matching the universal color of the season, they brighten many Thanksgiving tables in the form of relish or a smooth sauce, but this Cranberry Orange Salsa recipe is my favorite. A little bit sweet, spicy, and tart all at the same time makes it a definite palate awakener.

Cranberry Orange Salsa Recipe

I’ve tried many raw cranberries salsas, but I’m just not a fan of their texture. I’ve remedied this by cooking half of the cranberries down during a short stint on the stove with ginger, orange zest, and a bit of sugar to bring out their natural sweetness. Many times you’ll find cranberry recipes loaded with sugar to temper the tartness, but stewing the fruit a bit achieves the same result.

The raw cranberries take a spin in the food processor with orange segments, leeks, and as much or as little jalapeno as you’d like. Fresh mint and cilantro give it a twist and balance the bold flavors. Combined with the juicy cranberries from the stove, the texture is just perfect.

Raw Cranberries

And let’s not forget about their smashing healing properties!  When the berries are water harvested from natural bogs, they have a larger amount of anthocyanin (what gives the berries their amazing red color). This is because they float and are therefore exposed to more direct sunlight, increasing the concentration of this antioxidant. Additionally, cranberries are also high in anti-inflammatory properties.