Cranberry-Walnut Salsa


Sweet, not spicy


This is my family's answer to "let's have something cranberry besides canned sauce." My mom found it long ago, I think in some diabetic cookbook (using sugar-free jelly) but don't hold me to that. It really needs to be made a day ahead to let the sweet ingredients take the pucker-power out of the raw cranberries. Even my in-laws, who are new-foods adverse, eat it. I just don't tell them it has dates in it.

Cranberry-Walnut Salsa

1/4 c. apple juice
2/3 c. apple jelly
1 c. chopped walnuts
12-oz. bag of whole cranberries
1 large Granny Smith apple
8-oz. chopped dates

Whisk jelly and juice in a large bowl until smooth. Process cranberries and apple until about pea sized. Stir together all ingredients and mix well. Better the next day. Keeps well.

The Camera Notes:
1. We have a chopper attachment for our blender, instead of a food processor. Works about the same, you just have to do the apple and cranberries in batches.
2. I have substituted cranberry juice or a cranberry blend for the apple juice. You can probably even get away with white grape or orange juice.
3. Orange marmalade might be a good substitute for the apple jelly, but I've never tried it. I have used jellied cranberry sauce in a pinch.

Tags: cranberry , food , recipe

Posted: Tue - November 28, 2006 at 04:16 PM   Home         | | View Technorati reactions

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