Cranberry Salsa

Cranberries and salsa aren’t an obvious pair, but raw chopped cranberries bring exactly the sharp, tart bite that a good salsa needs. Mixed with jalapenos, lime juice, sugar, dried mint, and a touch of ginger, this is a condiment that straddles the line between traditional cranberry relish and a proper Mexican-style salsa.

The 24-hour chill time isn’t optional. Raw cranberries are aggressively tart and the sugar needs time to draw out their juices, soften the fruit, and create a loose, saucy consistency. Straight from the mixing bowl, it tastes harsh. After a day in the fridge, the flavors round out completely.

Dried mint is an unexpected addition that works beautifully. It adds a cool, herbal note that tempers the jalapeno heat and complements the lime without tasting like a mojito. Ground ginger adds a warm undercurrent that keeps things interesting.

This keeps for up to four days in the fridge, so make it well ahead of when you need it. Serve alongside roasted turkey, grilled pork, or with tortilla chips as a holiday appetizer.

Chef Tips

• Chop the cranberries by hand rather than pulsing in a food processor. A processor turns them to mush too quickly.
• Remove the jalapeno seeds for mild heat, or leave them in if you want a salsa that bites back.
• Taste after 24 hours and adjust the sugar. Cranberry tartness varies and you may need a little more or less.
• Stir the salsa before serving. The juices settle to the bottom as it sits.

Variations

• Add a diced mango or orange segments for a sweeter, fruitier version.
• Use fresh mint instead of dried if you have it. Start with a tablespoon, finely chopped.
• Swap lime juice for orange juice for a milder citrus flavor that pairs well with Thanksgiving turkey.