If you’re like me then you sat down to your Thanksgiving feast, dove into the cranberry sauce and asked yourself, “Why on earth do we eat this goodness just one day a year?” Well, you don’t have to! Especially with this delicious variation I made that works with practically anything. Roast turkey? Sure does. But also: baked chicken, fish, roast pork, and definitely by the spoonful. It’s the ultimate (healthy) sweet to complement your savory.
I’m a huge fan of salsas all summer long like pineapple and peach, and this cranberry orange salsa is their wintertime counterpart. (Clearly I love the cranberry orange combo.) There are just a few ingredients: pulverized cranberries, orange zest and chopped segments, a tiny bit of red onion, and fresh mint. Yum. Whether you’re prepping menus for the next flood of holidays (hello Christmas and New Years…I can’t believe they’re almost here) or are looking for something to brighten up a wintery weekday evening this salsa aims to please.
Cranberry Orange Salsa
- 20 oz fresh cranberries (or frozen and thawed)
- 3 navel oranges
- 1/4 cup sugar
- 1/2 cup minced red onion (about 1/4 of a big red onion)
- 3-4 Tbsp fresh mint (or more), chopped
Pulse cranberries in food processor or blender (I used the Vitamix) until coarsely chopped. Transfer to a bowl. Zest 1 orange directly into bowl. Peel all 3 oranges so there’s no white pith. Using a sharp knife, cut between membranes and chop orange segments into small pieces. Add to cranberries. Add sugar, red onion, and mint. Stir to combine. Taste and make any adjustments such as adding more mint, if desired.
Adapted from Bon Appetit