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Cranberry Salsa


1 12-ounce bag of cranberries
1 pureed orange or clementine
1/2 cup dried sour cherries
1/2 cup dried cranberries
1/2 cup yellow raisins
2 medium apples - sort of peeled (don't be too thorough) and diced or shredded
a touch of water - about 1/3 cup
1/3-2/3 cup sugar


Place everything in a 3 quart saucepan.

Over medium or low heat, warm to dissolve sugar.

Cook to fully soften fruit (especially fresh cranberries). Cool, and then chill well before serving. Makes about 2 cups. This is great as a Thanksgiving side but most people eat it plain!


A twist on a Thanksgiving favorite. Nicely, sweet and sour – as with the best of Jewish cuisine.