Cranberry Salsa

Yield: 3 cups

This uncooked cranberry salsa is diametrically opposed to those conventional sweet cranberry sauces that frequently come in cans. Intense and fresh tasting, it is a contemporary-style condiment for turkey or grilled chicken, turkey tacos, or even as a topping for cream cheese spread on crackers, as an hors d’oeuvre.


4-5 medium scallions, trimmed
3 cups loosely packed cilantro leaves
2 cups loosely packed mint leaves
3 tablespoons seeded and chopped jalapeños
1/2 tablespoon grated orange zest
3/4 pound fresh or frozen cranberries, picked through for stems, washed, and finely chopped
1/2 cup honey
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2-3 drops Tabasco sauce or to taste (optional)


  1. Combine the scallions, cilantro, mint, jalapeños, and orange zest in a food processor and pulse until fairly finely chopped. Transfer to a bowl. Add the cranberries to the processor and pulse until finely chopped. Scrape into the bowl with the scallions and mix.
  2. Blend the honey with the orange and lime juices. Pour them over the salsa, add the Tabasco sauce, if using, and chill for at least 1 hour.