4 cups cranberries (or 2 bags)
4 tsp. fresh grated ginger root
1-2 jalapeno peppers (use part or all of the seeds if you dare)
1/2 C. red onion, finely chopped
4 Tbsp. fresh lime juice (fresh really does make a difference)
4 oranges, peeled, membranes removed
4 finely chopped stalks of celery
1 cup sugar
fresh mint leaves, chopped
Make it at least a day ahead so the flavors have a chance to develop. Make extra to use with leftovers, with turkey sandwiches, perhaps even with chips or crackers. It will keep for at least a week in the refrigerator. It also freezes well.
I blend the cranberries and chopped pepper in a food processor. The food processor slice blade works for the celery, cut the stalks in half the long way first if you want smaller slices. I use a microblade or fine grater for the ginger root. I use my mandolin to finely chop the red onions. Juice your own limes. I have found it's easiest to cut the oranges and scoop out the fruit like you would a grapefruit and then squeeze in the juice. Stir it all together and toss in the snipped/chopped mint leaves. I typically double or triple the recipe so there is enough to share with friends and neighbors, it will take more than an hour to put together.
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| Cousins together for Thanksgiving 2016 in Las Vegas, missing a few--Nathan in the shower and Amanda on her way still. |
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