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| CRANBERRY SALSA |
- 1 (12 ounce) bag fresh cranberries
- 6 tablespoons white sugar
- 2 tablespoons brandy-based orange liqueur (Grand Marnier)
- 1/2 cucumber - peeled, seeded, and diced
- 2 stalks celery, chopped
- 4 slices pickled jalapeno pepper, finely chopped
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- Place the cranberries into a food processor, and pulse until finely chopped. They should still have some texture. Transfer to a serving bowl, and stir in the sugar, orange liqueur, cucumber, celery and jalapeno. Let sit at room temperature for 15 minutes before serving to blend the flavors.
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