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MERRY CHRISTMAS

Making this recipe for my family meal tomorrow, I thought of all readers who may like to cook and  would enjoy a new recipe.  You will even note it is vegetarian!!!

Every time I make this for an event, I always get requests for the recipe and to make it again at the next one!  This is a winner — and if you have a food processor (or even a cheap electric chopper from Target, like me) it is super simple to make.

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CRANBERRY SALSA

  • 3 cups fresh cranberries (1, 12-ounce bag)
  • 4 green onions (or 3 bunches of scallions) – very finely minced/chopped
  • 2 jalapeno peppers (seeded and minced — 2 TBSP)
  • 1/2 cup sugar
  • 1/4 cup minced finely cilantro
  • 2 TBSP grated, fresh ginger (Note – I use my chopper to cut the ginger finely, once it is peeled and cut into smaller pieces).
  • 2 TBSP lemon juice.

Cream Cheese
Crackers

Use the chopper/processes to finely chop the cranberries — but stop before they get mushy.  Add in onions, peppers, sugar, cilantro, ginger and lemon juice — mixing completely after each addition.

Let it sit 4 hours, covered, at a minimum — this lets the flavors blend and develop.  It is essentially acid-based chemistry that sweetens the mixture over time.  For best results, let it sit overnight.

Serve with cream cheese and crackers.

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