Egmont's Cranberry Salsa

For the last 14-16 years that I have been making it, the recipe has undergone an evolution from when it was first discovered in a Martha Stewart’s magazine. Over the years, numerous changes have been applied to it and now it has become more my recipe. With this years version, it may also just be my best, so I better write it down in order that I know or next year.

This salsa is not only good on Thanksgiving Day, but also later in the year on cold cuts instead of mayonnaise. I even had it today while it was cooking with tortilla rounds and it was delicious. Give it a try and let me know your thoughts on this.

Jars of cranberry salsa cooling

As with all recipes, we need to make adjustment to suit our tastes, so if you make adjustments that is all right with me, just remember to maintain proportions with the taste you are trying to achieve. Here is the recipe for making it:

The base: 

Tostitos chunky salsa - mild x1

Ocean Spray whole cranberry sause x2 

(Note: this year the can is 2 oz. smaller and the whole cranberries almost invisible when compared to the previous years.)

You can vary the quantities on the remaining ingredients but this is what I used this year: 

1 large or 2 small red onions, cut small

1 medium size onion, cut small

1 bunch (5 to a bunch) green onions, cut very fine

3 medium-large plump Roma tomatoes, diced

1 large red bell pepper, cut small

1 large lemon and lemon peel slivers, (roll lemon on the cutting board with some pressure to release the juices and oils  before cutting the skin into thin slivers which are then copped to 1/2” length

1/4 cup of sugar

1/2 cup of yellow raisins 

2 bunches of cilantro (if the bunch is small get 3, you want plenty) chop real fine

Optional: 

1 medium large orange, sliced and diced

1/4 − 1/2 cup pine nuts, whole

This is what I am going to try next year.

Cook all these at medium flame and when the center bubbles, reduce heat to medium-low, stir often so the bottom does not burn. Cook for one hour with the last 20 minutes on low.

Remember you can prepare this several days in advance and refrigerate. These extra days allow the flavors to merge. When serving, please remember to warm it up. Enjoy.

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Egmont