Cranberry-Tomatillo Salsa Recipe

Name: Cranberry-Tomatillo Salsa Recipe
Ingredients: 5 frozen cranberries, thawed; 1 1/4 fresh-squeezed orange juice; 1/4 fresh-squeezed lime juice; 3/4 orange zest, shredded on a microplane; 3/4 sugar; 1 1/4 water; 3/4 jicama, cut into eighth-inch dice; 1/2 tomatillo-habanero salsa*; kosher salt, to taste

David Suarez|Nov. 8, 2011 2:20 pm EST

3.4 (9 ratings)

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Here’s a Mexican-inspired twist on the traditional cranberry sauce. Try this salsa with some turkey breast and prepare yourself for a taste sensation.Click here to see the Guide to Chiles 101.Click here to see The Ultimate Thanksgiving Countdown: Getting Saucy.

Servings

20

Ingredients

5 frozen cranberries, thawed
1 1/4 fresh-squeezed orange juice
1/4 fresh-squeezed lime juice
3/4 orange zest, shredded on a microplane
3/4 sugar
1 1/4 water
3/4 jicama, cut into eighth-inch dice
1/2 tomatillo-habanero salsa*
kosher salt, to taste

Directions

Place the cranberries in the bowl of a food processor, and process until finely chopped. Put chopped cranberries in a large bowl and add the orange juice, lime juice, sugar, and orange zest. Mix well.
Take 2/3 of the mixture and process with the water in a blender until smooth. Return the blended portion of the salsa to the bowl. Mix together well and add the jicama, the tomatillo-habanero salsa and season with salt, to taste.