Sweet and spicy, this gluten free condiment is terrific on a leftover turkey sandwich. The bright color makes a lovely edible gift during the holiday season.
I have a confession and an apology. Apology first. When I shared the
Cranberry Chicken Swiss Chard Leek Enchiladas I was unaware that one of the ingredients I used, cranberry salsa, was not always available. I'm sorry.
Now for the confession--I often work ahead, posting recipes made up to a year in advance. See, I'm slow as the molasses in my cold kitchen in the wintertime. If I were to get recipes written, photographed and typed and published in order I'd be sharing tomato recipes in November, pumpkin recipes in January, and butternut squash recipes in April.
Nobody wants that--not even the folks Down Under?! Instead of missing the seasons by a mile, I opt to save posts until they are seasonally ripe. I've got some flexibility that way, so I can toss in a
Beef and Venison Sloppy Joe recipe or a
Slow Cooker Apple Chai for a crowd when the spirit moves me [
and I'm asked].
Most of the time this method--of working ahead and taking my time, works fine. Sometimes I screw up. Royally. In this case I tried to find the same brand of cranberry salsa in the store and even contacted Ocean Spray only to learn that they don't make cranberry salsa each year. Instead of just saying 'oh well, you're on your own', I grabbed a bag of cranberries from my freezer stash and some hot peppers from my Community Supported Agriculture (CSA) farm share and made a batch.
If you've ever made cranberry sauce from the bag of berries, you can make cranberry salsa. It's just boiling and stirring, after all. If your cranberry sauce involves opening a can from both ends, let's talk and explore your options.
I canned this cranberry salsa. In fact I've canned so many things that my shelf support broke! Luckily the shelf fell onto the jars of salsa verde and
Cantina Style Strawberry Salsa, so nothing slid to the floor. Although I did get 7 jars to fill up my canner, I did have a wee bit left over and it has been in my fridge for 2 weeks and tastes delicious. I'll bet it's good for at least 2-3 weeks in the fridge, and that's plenty long for Thanksgiving turkey sandwich leftovers. That means you don't have to process this before using.
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Salad greens from the farm share and kohlrabi pickles make this sandwich amazing. |