Did you know that Wisconsin is world famous for its cranberries? In fact, they are the largest producer in the nation and also grow more than half the world’s supply of the tart, bright red fruit! I grew up in Wisconsin, which might be why I know that, and probably also why they are one of my favorite foods to cook with in the fall when they finally grace our grocery stores.
There are many traditional ways to cook with cranberries, such as cranberry bread or cranberry sauce. But if you want to go off the beaten path this holiday season, try zesty cranberry salsa. It can be served as a side for pork (awesome on grilled pork tenderloin) or poultry, or as a traditional dip for chips. If you are serving as an appetizer, serve it warm with large dipping tortilla chips. You will have fun watching your guests try to determine what’s in it – but be sure you have the recipe on hand, they’ll all be asking for it!
- 1 T olive oil
- 1 small onion
- 1 12-oz package fresh cranberries
- ¾ cup light brown sugar
- ½ tsp. salt
- 2 T water
- 1 8-oz can crushed pineapple, drained
- 1 4-oz can chopped mild green chilies, drained
- Sauté onion in oil over medium heat until tender. Stir in cranberries, brown sugar, salt and water.
- Cook over medium heat, stirring often until berries pop and mixture boils and thickens slightly, about 5 minutes.
- Remove from heat, stir in pineapple and chilies. Serve immediately, or cover and refrigerate until served. Best served room temperature.