It’s cranberry season again

I love cranberries, and I get quite excited when cranberry season rolls around. The tart berries are only available in the late fall. The rest of the year I have to settle for cranberry juice or dried cranberries which can be used in snacks, salads and desserts. I also make a few jars of cranberry jam or cranberry-hot pepper jelly that can be stored and used throughout the year.

A neat gift idea is to make cranberry vinegar. The berries turn such a festive, bright red color once they are cooked, and the vinegar adds a special sparkle to salads or vegetable dishes.

But this time of year, you can also make fresh cranberry dishes that are great for serving at parties or family dinners.

Here is one of my favorite cranberry recipes, courtesy of my friend, Sarah.

Cranberry Salsa

1 bag of fresh cranberries (12 oz.), washed & drained (pick out bad berries)

3 green onions, chopped

1 medium jalapeno, chopped

1/4 cup fresh cilantro, chopped

2 tablespoons fresh ginger, chopped

juice of 1 lime or lemon

1/2 cup sugar

Put all ingredients in a food processor. Pulse until finely chopped (or until you get a texture you prefer).

Serving suggestions: Put a dab of cream cheese on top of melba rounds and top with the salsa; or place a scoop on top of a tossed green salad (serve with a cranberry vinaigrette).


3 thoughts on “It’s cranberry season again

  1. Pingback: Cranberry Jalapeño Cream Cheese Dip | Life Unscripted

  2. The vinegar that I fell for is made by Stratta, a small family operation located in East Sussex, England. I tasted their cherry vinegar in a cooking class in France two years ago. Rosa Jackson, my hostess, had a bit of vinegar she had brought back from a farmers market in England, and the taste of that sweet, rich, cherry-infused liquid on a simple salad sent me over the moon.

  3. Pingback: Food Of The Week – Cranberries – Anti-Oxidant Healing Properties « Ace Food & Health News

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