Cooking With Solveig: Cranberry Everything!

It’s officially the Holiday season, and you know what that means - LOTS of yummy food! Cranberries just taste like Thanksgiving, don’t they?

Solveig is back with not one, but TWO cranberry recipes to dazzle your Thanksgiving guests. Which one are you going to try out?

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Cranberry Salsa

from Andrea Smeriglio

Ingredients -

  • 1 bag fresh cranberries
  • 2 ribs celery, finely diced
  • 1 small onion, finely diced
  • 1 jalapeno, minced
  • 1⁄4 cup cilantro
  • 1⁄2 teaspoon salt
  • 3⁄4 cup sugar
  • 3 Tablespoons fresh lime juice

Pulse cranberries in food processor or blender until coarsely ground. Transfer to bowl and add all remaining ingredients, let stand several hours.

Can be made ahead. Serve with tortilla chips -lime chips are fantastic with this salsa!

I enjoy using this to make quesadillas with roasted poblano peppers, leftover turkey and Brie. You can use Monterey Jack cheese, too. Delicious on chicken and salmon!

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Cranberry Vinaigrette

  • 1⁄3 cup fresh cranberries
  • 1⁄2 cup raspberry vinegar
  • 1 Tablespoon Dijon mustard
  • 1 cup chopped red onion
  • 2 Tablespoon sugar
  • juice of 1 lemon
  • 1 cup oil
  • salt and pepper to taste

Place cranberries, vinegar, mustard, onion, and lemon juice in a blender or food processor.

Pulse until combined. While unit is running, add oil slowly until completely emulsified. Store in an airtight container in the refrigerator.

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