Who loves cranberries with their turkey? Everybody! Right? I thought that we could whet everyone’s appetite for cranberries at Thanksgiving by serving a cranberry salsa in the afternoon while everyone is cooking, watching football and visiting. This salsa has many different flavours so don’t be afraid that you’re going to overdo it on the cranberries – this is mixed with apples and oranges and Thai peppers and all kinds of goodies.
The problem with making cranberries is that we feel the need to add up to a cup of sugar to balance the tartness. I say – stop the madness! I eliminated the sugar altogether and substituted 100% Pure Canadian Maple Syrup. The Canadian province of Quebec is the largest producer of maple syrup in the world, accounting for approximately three-quarters of the world’s output and best of all – it’s gluten free! I’m travelling to the U.S. for the American Thanksgiving and some of my cousins eat only gluten free so I wanted to devise something that everyone could eat.
I love the outcome of this creation! It’s an explosion of fresh fruit flavours in your mouth – tartness, sweetness, heat, and crunchiness. You can serve these on some organic, gluten free crackers or you could be totally decadent (yesss!) and serve them on a sliced baguette with brie cheese. Those are just a couple of suggestions – I’m sure you would have lots of ideas.
I’m so excited to be visiting my cousins in Michigan this year. They are a lot of fun and there are bunches of them. It seems like there will be close to 40 for dinner – I’m going to be making a lot of salsa! I wish everyone the best for their Thanksgiving holiday!
- 1 lb cranberries, rinsed and drained
- 1/2 cup maple syrup
- 3 teaspoons orange zest
- 3 granny smith apples, peeled and diced (if organic, you can leave skin on)
- 3 oranges, peeled and diced
- 1 Thai red chili peppers (I used 2 but I like the heat. Careful, they’re very hot!), diced, seeds removed
- 1/2 bunch cilantro, chopped
- 6 green onions, sliced
- Put cranberries in food processor and pulse intermittently until chopped (You can also chop by hand, if preferred). Put chopped cranberries into large bowl and add maple syrup, stirring well. Let sit at room temperature for 1 hour to let the flavours blend.
- Test the flavour after 1 hour, you may want to add a little more maple syrup.
- Combine remaining ingredients with cranberries and mix well. Chill for an hour before serving.
- This can be made up to 3 days ahead of time.
PS I’ve had a few questions about the crackers I used. They are super crunchy and also organic, non GMO, vegan, dairy free, wheat free, gluten free, whole grain, kosher, no hydrogenated oils, and no trans fat! Here is the link to their website:
UPDATE: November, 2016.
I love when my friends and readers make my recipes and Suzanne from Capizzano Olive Oils & Vinegars made this salsa with her Blood Orange Argumato extra virgin olive oil – superb. The Charcuterie Holiday Event was a huge success. Thanks for sharing the photo, Suzanne!