This dish is a fresh take on traditional holiday cranberries. It's a grown-up upgrade from the can of jellied stuff (which some of us still love, regardless).
Make this the night before, at least. It really helps for the flavors to blend together for a little while. And a warning - handle the jalapeño with care!
As with most salsa-type recipes, you don't need to be too fussy about the exact quantities of the ingredients, and you can adjust the amount of salt, sugar and jalapeño to suit your tastes.
Thanks for this recipe to WWOZ's Director of Content, Dave Ankers, who based it on a recipe by Diane Morgan.
One bag of cranberries (12 ounces)
2 ribs of celery, finely diced
1 small white onion, finely diced (you could use half of a large yellow or red onion, if that's what you have on hand)
1/4 cup chopped cilantro
1/2 teaspoon salt
1/2 cup white sugar (you can always add more)
3 tablespoons fresh lime juice
1 jalapeño pepper, cut open and seeds removed, and then minced up.
Empty the bag of cranberries into a colander and rinse them under running water. Look through them carefully and remove any stems, as well as any berries that look bad.
Transfer the berries to a food processor and coarsely chop, being careful not to over chop them, as you really want this to have a little texture. You could do this step with a knife, if you wanted.
Transfer the chopped cranberries to a bowl.
Add the celery, onion, cilantro, salt, sugar, lime juice, and jalapeño.
Stir well to combine. Cover the bowl and put it in the fridge, preferably overnight. Give it a stir a little bit before spooning it out into little dishes to have on the table during dinner.