I don’t. Case in point – Cranberry Sauce. I’ve been eating canned cranberry sauce since I was a kid. My modern mother (in the 60′s) simply opened the can and served it whole in a bowl. When I married Jim, he was horrified that I would serve it like this. He took a spoon and cut it up so it had some semblance of being homemade. His mother always made homemade cranberry sauce which I quickly learned to do and haven’t looked back since, until…. I found this recipe for Cranberry, Orange, and Apricot Salsa. If you are a traditionalist, this might make you a convert. Give it a try. It is a favorite of mine. Your taste buds will thank you for it.
Cranberry, Orange, and Apricot Salsa Recipe
Makes about 4 cups.
- 3 c. cranberries, coarsely chopped
- 1/2 c. honey
- 2 T fresh lime juice
- 1 small red onion, minced
- 2 jalapeno peppers, seeded and finely minced
- 2 large oranges, peeled, seeded, and cut into 1/2-inch chunks
- 1/2 c dried apricots, slivered
- 1/4 – 1/2 c minced fresh cilantro
Combine cranberries and honey in mixing bowl. Gently fold in remaining ingredients. Transfer to decorative serving bowl and chill several hours or overnight to blend flavors.
1/4 c = 67 calories, 0 fat.
I like to ask people what their traditions are because food tells a lot about you and your heritage. Yesterday, I ran into a woman who had added Buttermilk Pie to her dessert lineup for Thanksgiving this year (the recipe for Buttermilk Pie was in the Shopper News recently because it had won first place at the Union County Heritage Festival Pie Contest). That is on my to-do list.
Life is an Adventure!