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CRANBERRIES - ONE OF NATURE'S SUPER FOODS
Anne Dimon visits Johnston's Cranberry Marsh in Bala, the Cranberry Capital of Ontario.
Tex Mex Cranberry Salsa
courtesy of Johnston's Cranberry Marsh
1 12 ounce package fresh or frozen Johnston's cranberries
1 cup water
1 cup sugar
2 tbsp chopped canned jalapeno peppers
1 tsp dried cilantro
1/4 tsp cumin
1 green onion, white and green parts, sliced
1 tsp lime juice
Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for ten minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in remaining ingredients. Place a piece of plastic wrap directly on salsa. Cool at room temperature and refrigerate. Best if served at room temperature. Makes about 2 1/2 cups
More recipes from the Johnston's Cranberry Marsh Cookbook
Everything you've ever wanted to know about cranberries from the Cranberry Institute
