Cranberry-Pear Salsa
Recipe from
Fine Cooking Magazine
With a spicy jolt from the serrano chile, this salsa is a refreshing take on the traditional accompaniment to a roasted bird, yet the flavors blend gracefully and don't overwhelm. Leftovers are delicious with tortilla chips or spread on a turkey sandwich.
Servings:
Yields 4-1/2 cups
Ingredients
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12 ouncesfresh cranberries, picked over and stemmedsee savings
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1-1/2 cupspeeled, cored, and coarsely chopped pears (about 2 medium or 1 large)see savings
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1/2 cupdiced green bell peppersee savings
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1/4 cuphoneysee savings
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1/2 cupgranulated sugarsee savings
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1fresh serrano chile, cored, seeded, and mincedsee savings
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1 teaspoonfinely grated orange zestsee savings
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2 tablespoonsfresh orange juicesee savings
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1 tablespooncanola oilsee savings
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Pinch saltsee savings
Directions
1.
Coarsely chop the cranberries (or pulse them in a food processor until coarsely chopped). Combine all the ingredients in a large bowl and toss gently. Taste and adjust the seasonings.
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