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Cranberries 1 12 oz. pkg. fresh cranberries 1/2 c. sugar (or up to 1 c., to taste) 1 c. water Put all ingredients in a saucepan over medium heat. Cook until berries pop and the mixture thickens slightly. Set aside and cool. Salsa 2 fresh Jalapeno or Serrano chiles 3 cloves garlic, with peels still on 1/2 tsp. salt 1/2 c. finely chopped white onion 1/2 c. chopped cilantro juice of 1 lime salt, to taste In a hot skillet, char the chiles until skin blisters and browns in spots. Char the garlic until the papery skins are evenly browned. Peel the garlic, and remove seeds from the chiles. Place cleaned garlic and chiles in a blender with salt, lime juice and just enough of the cranberry mixture to facilitate good blending. Blend to a coarse paste. Add cranberry mixture and pulse to combine. Rinse onion under cold water in a strainer and drain. Then stir onion and cilantro into the mixture. Season with salt to taste (add a little water if the mixture is too thick). This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |