Food, Photography and Bon Mots
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipes are for holiday dishes involving cranberries–one a home-made sauce and the other a squash side dish. You can…
Wishing you and yours a happy Thanksgiving! Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. Here are a couple of Blue Cayenne’s most-requested holiday favorites: https://bluecayenne.com/two-holiday-favorites-from-blue-cayennes-archives-cranberry-relish-and-squash-apples-and-cranberries. You don’t want to miss these great recipes…again. Want to dive deeper…
A good cranberry sauce recipe is kind of like the perfect little black dress. It is a must for Thanksgiving gatherings and it usually should be understated.
This recipe is a little black dress with an edge. It is a fresh cranberry salsa with a hint of heat provided by jalapeños. I like it a lot and have been nibbling spoonfuls from the refrigerator since I made it yesterday.
You will find another wonderful cooked cranberry sauce recipe in the index for this site. Here is a link to Not My Mother’s Cranberry Relish: http://bluecayenne.com/?p=621
Happy Thanksgiving. Thank you for reading Blue Cayenne.
Yields 3 Cups
A fresh cranberry salsa with a bit of heat
10 minPrep Time
10 minTotal Time
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Instructions
Notes
The original recipe called for two jalapeños. My jalapeños were pretty large so I only used 1 and a half chopped jalapeños in the recipe. The level of heat is just right for me but you may want to adjust the quantity of peppers you use to suit your taste.
After a day with this quite good recipe, I decided to switch it up a bit and added the segments from one Satsuma tangerine and one peeled and chopped Granny Smith apple. Great!
Warm, fuzzy Norman Rockwell images of American family celebrations aside, my mother always served jellied cranberry sauce straight out of the can at holiday meals. If your mother did, too, the lines the can made on the sauce are no doubt indelibly imprinted upon…
