Today’s post is written by Katherine Porter (my sister!). She’s a cooking enthusiast, wife, dog mom based in Atlanta. Follow her on Instagram.
Thanksgiving is just around the corner and so is planning all the dishes that need to be prepped and cooked. This is one of my favorite holidays because I love to cook and spend time in the kitchen. It’s a huge endeavor at our house every year because we have everyone in our family in attendance on Turkey Day. Our Thanksgiving celebration typically starts out with a happy hour with prosecco (of course!) and appetizers as everyone arrives and catches up. One of my favorite appetizers that fits the season just perfectly is cranberry salsa.
Every year, my mom picks up this delicious cranberry salsa from a local restaurant for when we visit. However, living in Atlanta, I don’t get to enjoy the salsa nearly enough around the holidays, so I made a similar version last year and it was a total hit with friends and family.
I’m not usually a fan of fruity salsa because it never totally satisfies the spicy or smoky taste I crave. As you can imagine, I was a little hesitant about basically replacing the tomatoes with cranberries, but I gave it a go and the results were delicious.
- 2 cups cranberries
- 1/4 cup jalapeno peppers, chopped
- 1/4 cup finely chopped onions
- 1 cup fresh cilantro, chopped
- 2 Tablespoon fresh grated orange peel
- 1/2 cup sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
In a large saucepan, cover cranberries with water and bring to a boil. Cook for 2 minutes. Remove from heat and drain cranberries in a strainer. Add sugar while cranberries are hot and stir to dissolve sugar. Add the remaining ingredients and toss to combine. Leave at room temperature until cool and then refrigerate. The flavors are more infused a couple of days later so make it in advance if you have time!