Cranberry Jalapeño Salsa

At my restaurant, Cafe Georgia, we used to serve this frozen, as a “granita”--a great palate cleanser between courses. For Granita, puree all ingredients and freeze for at least an hour or two. Let sit out at room temperature for about 15 minutes or until mixture can be scraped into a slush with a fork. For Salsa, just mix and chill. This Salsa just gets better after a couple of days. Jars of this colorful Salsa make great Holiday Gifts, just make sure you tell your friends to keep it refrigerated. I pile this on leftover turkey sandwiches too, yum!



2 cups fresh cranberries, roughly processed or chopped well (frozen is fine, process frozen, don’t thaw)
1 small yellow or white onion, finely diced
3 jalapeños, seeded and finely diced
1 bunch cilantro, chopped
juice of 2 limes
3/4 cup sugar


Stir together all ingredients and chill for about 1 hour before serving.