Friday, 14 October 2011

Food Friday- Keep the cranberries going past Thanksgiving

This is a slight variation on the cranberry salsa recipe I received from a friend. It is a no cook option, which may make it a bit more tart. I am going to try it today. I make cranberry salsa in the fall and over the Christmas holidays, great with tortilla chips and I even serve it with turkey dinner. Recipe below from

Ingredients: 1 (12 oz) bag of cranberries, 1 bunch cilantro chopped (vary this according to your tastes), 1 bunch green onions, cut into 3 inch lengths, 1 jalapeno pepper, seeded and minced, 2 limes juiced, 3/4 cup sugar (I used less), 1 pinch salt.

Directions: Combine ingredients in the bowl of a food processor fitted with medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

Although this is not a food blog, food is a way to connect with both your new home and your old home. In this case a recipe reminds me of a dear friend who is also a trailing spouse. For food farther afield check out:


  1. Oh, this sounds good. I love cranberries, but never thought of preparing them this way.

  2. I've never heard of cranberry salsa, but I like this festive take on cranberry sauce and it sounds delicious with tortilla chips! Thanks for participating in FoodFriday.