I’m a cranberry nut, so why not a Cranberry Salsa? This is a wonderfully festive alternative to the cranberry sauce on your Thanksgiving table. For those who say they don’t like traditional cranberry sauce, try passing this by them. Guaranteed to peak some interest.
- 1 bag (12oz) Whole Fresh Cranberries
- 1 Honeycrisp apple, small slices
- 1 Bartlett Pear, diced
- 1 cup (5oz) fresh pineapple, small chunks
- 1 cup sugar
Using your food processor, pulse the cranberries until they are minced. In a large bowl combine the cranberries with the rest of the ingredients. Toss until well mixed. Cover and refrigerate for at least 1 hour. Serve cold.
Suggestions: Freeze your bags of cranberries so that in the summer you can serve this salsa with cinnamon sugar chips. It’s really refreshing in the midst of the summer heat. Use the leftover salsa as the main ingredient in my “Cranberry Salsa Crisp” recipe. Use this also as a topping on pork chops or chicken.