Cranberry Orange Salsa

When fresh Wisconsin cranberries begin to appear in early November at the farmer’s market it’s like nature signaling the holidays are here. With their scarlet red hue matching the universal color of the season, they brighten many Thanksgiving tables in the form of relish or a smooth sauce, but this Cranberry Orange Salsa recipe is my favorite. A little bit sweet, spicy, and tart all at the same time make it a definite palate awakener.

I’ve tried many raw cranberries salsas, but I’m just not a fan of their texture. I’ve remedied this by cooking half of the cranberries down during a short stint on the stove with ginger, orange zest, and a bit of sugar to bring out their natural sweetness. Many times you’ll find cranberry recipes loaded with sugar to temper the tartness, but stewing the fruit a bit achieves the same result.

Ideally I like to give the salsa a few hours in the refrigerator for the flavors to mingle, but if you’re in a pinch it’s still great right after it’s made. Another reason I love this recipe – its versatility. Go ahead and use it to amp up a few dishes after you’re done noshing on it with crunchy tortilla chips. I enjoy it spread on gluten free bread with triple crème brie for an easy, gourmet grilled cheese sandwich. Whisked with olive oil, it also makes a punchy vinaigrette for a hearty green salad.

Whatever way you choose, hop on over to Mother Earth Living to get the recipe and enjoy this fresh, zesty salsa over the upcoming holiday season!