This recipe, from "Thanksgiving 101" (Broadway Books) by Rick Rodgers is a feature of:
Your radio home for food, fun and friends.
Ingredients
1 12 ounce bag
fresh cranberries
1/2 medium
pineapples -- peeled, cored and coarsely chopped
1/4 cup
sugar
1
scallion -- white and green parts, coarsely chopped
2 tablespoons
mint -- or cilantro -- minced
1 or 2
jalapenos -- seeded and minced
1 clove
garlic -- minced
1/4 teaspoon
salt
Instructions
1.
Place all of the ingredients in a food processor fitted with the metal blade. Pulse until the cranberries are coarsely chopped. Transfer to a serving dish and cover lightly with plastic wrap. Refrigerate for at least 30 minutes but no longer than 2 hours. Serve chilled.
Rick notes: The fresh, crisp texture of this sweet-and-tangy salsa is very refreshing, and just the foil for Southwestern flavors like grill-smoked turkey. The ingredients are all mixed together in a food processor, but it is best to coarsely chop some fo them before they go into the work bowl, or they won't chop to the proper consistency. Don't make this salsa too far ahead of time, or the scallions and garlic will overwhelm the fruit.
... an excerpt of:
"Thanksgiving 101" (Broadway Books)
click on the cover to see it at Amazon.com
