[Magdalen] cranberry salsa?

[Grace Cangialosi]

It was Susan Stamberg's mother-in-law's recipe! They did a delightful piece on it yesterday with a new twist to the story. Also, several years ago someone set the recipe to music, which they posted on their website!

> On Nov 22, 2014, at 7:35 PM, "Don Boyd" <thedonboyd at austin.rr.com> wrote:
> 
> Jay, here are a couple of recipes that could work.  If I were doing this I would merge the two recipes--I don't think the salad oil would be needed, and the suggested amount of sugar seems tooo much to me.  I would prefer fresh mint to dried, ditto the ginger.  Serranos are a bit hotter than jalapenos,as you no doubt know.  I'm not crazy about the orange:cranberry combination but the only time I've had it the cook just ground up oranges peel, pith, and all and it was too damn bitter to suit me.
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> This next isn't what you're looking for, but there's another cranberry relish that uses horseradish for "kick" and contains sour cream.  You mush it in a blender and freeze it--thawing just enough so you can spoon it easily but still have some icy crystals in it.  (This was featured by NPR every year--it was somebody's mother's recipe--Liane Hansen maybe?)
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> 
> Don in Austin (who, with his lovely wife, is having Thanksgiving dinner at one of the local hotels' buffet, thank you very much)
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> 
> Cranberry Salsa
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> 1 -12 oz bag fresh cranberries - chopped
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> (I slice frozen cranberries using food processor, 3mm slicer)
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> 4 green onions, minced
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> 2 jalapeno peppers, minced
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> 2/3 C sugar
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> 1 T crushed dried mint
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> 6 T lime juice
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> 1/4 t ground ginger
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> Combine ALL ingredients in a bowl
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> Cover and chill 24 hours or up to 4 days
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>   Amount  Measure       Ingredient -- Preparation ethod --------  ------------  --------------------------------    2 Oranges    2      C             Cranberries, Fresh      1/4  C Salad Oil      1/4  C             Onion -- minced    1      Tbsp Cilantro -- minced    1      Tbsp          Ginger Root -- minced    1 Chiles Serranos -- minced  Cut peel and all white membrane from oranges. Grate or zest 4 Tbs of the orange peel.  Coarsely chop orange sections. Coarsely chop fresh cranberries.  Combine all ingredients.  Season to taste with salt.  Let sit at least 3-4 hours before serving.----- Original Message ----- From: "Jay Weigel" <jay.weigel at gmail.com>
> To: <magdalen at herberthouse.org>
> Sent: Saturday, November 22, 2014 5:38 PM
> Subject: Re: [Magdalen] cranberry salsa?
> 
> 
> No, this was definitely salsa. It had jalapeños in it, IIRC.
> 
> 
> On Sat, Nov 22, 2014 at 5:31 PM, Grace Cangialosi <gracecan at gmail.com>
> wrote:
> 
>> Well, it isn't salsa, but I have a great recipe for a cranberry orange
>> relish.
>> 
>> > On Nov 22, 2014, at 3:06 PM, Jay Weigel <jay.weigel at gmail.com> wrote:
>> >
>> > I seem to recall someone has, in years past. posted a recipe for a
>> > cranberry salsa. If that is the case, would whoever it was mind posting
>> it
>> > again? I'm doing a turkey breast in my electric smoker and it seems to > me
>> > that cranberry salsa would be a wonderful accompaniment.
>> >
>> > Thanks in advance.
>