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.
Yields 4-1/2 cups.
12 oz. fresh cranberries, picked over and stemmed
1-1/2 cups peeled, cored, and coarsely chopped pears (about 2 medium or 1 large)
1/2 cup diced green bell pepper
1/4 cup honey
1/2 cup granulated sugar
1 fresh serrano chile, cored, seeded, and minced
1 tsp. finely grated orange zest
2 Tbs. fresh orange juice
1 Tbs. canola oil
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.
nutrition information (per serving):
per 1/4 cup;
photo: Scott Phillips
From Fine Cooking 18
, pp. 53
December 2, 1996