Fall and winter are my favorite food seasons. We still have loads of fresh veggies in Northern California yet it's cold enough to slow cook, bake, and eat lots of food. One of my all time favorite recipes is built on cranberries which are available for a very short season, now. It's always a HUGE hit at parties and it's delicious. Here you go. Enjoy!
1 1/3 cup of cranberries.
1/4 - 1/3 cup of organic, unrefined sugar.
1 jalapeno pepper, chopped. Optional: deseed it if you want to reduce heat.
Ginger, 1-2 inches to taste, peeled and grated.
1-2 limes, juice and grated rind.
2-3 scallions, chopped.
Cilantro or mint to taste (I always use cilantro and it's delicious, let me know if you try mint!).
Blend together the cranberries and sugar by pulsing a few times. Leave the cranberries coarsely chopped. Add all other ingredients and blend until the consistency is still coarse, similar to a pico de gallo. Let the flavors meld at least a few hours -- overnight is best.
Enjoy with organic blue corn tortilla chips (gorgeous color combination!), cheese and crackers or with turkey and brie.