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#1
11-02-2001, 06:34 AM
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 this sounds interesting I was checking out some recipes online, and I found this one, http://www.geocities.com/webcipes2/app/a152.html
__________________ ARAMARK ROCKS !!  |
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#3
11-02-2001, 12:30 PM
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| Cranberry Salsa is pretty popular in Texas at this time of year -- pretty good if there's enough sugar to combat the tartness of the berries. Neat served over a simple poached fish, grilled chicken, grilled sweet potatoes... At the salsa bar yesterday... greek (kalamata, feta, cukes with the standard ingredients) watermelon -- seems to be a popular recurring item... roasted corn pineapple various roasted salsas pico de gallo tomatillo 3 levels of "standard" salsas cilantro pesto southwest pesto ancho pesto standard pesto
__________________ Sweet Dreams!! |
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#4
11-02-2001, 12:30 PM
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| Cranberry Salsa is pretty popular in Texas at this time of year -- pretty good if there's enough sugar to combat the tartness of the berries. Some people use the whole jellied cranberries as a base then start adding- Neat served over a simple poached fish, grilled chicken, grilled sweet potatoes... At the salsa bar yesterday... greek (kalamata, feta, cukes with the standard ingredients) watermelon -- seems to be a popular recurring item... roasted corn pineapple various roasted salsas pico de gallo tomatillo 3 levels of "standard" salsas cilantro pesto southwest pesto ancho pesto standard pesto
__________________ Sweet Dreams!! |
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#5
11-02-2001, 04:34 PM
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 Actually, Lynne the first thing I thought of when I read this recipe was how well it would go with a nice piece of white fish or a grilled turkey breast.
__________________ ARAMARK ROCKS !! |
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#6
11-02-2001, 04:38 PM
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| Sounds pretty tart, but good. I'd like to try it, although I'd probably add a little sugar to the mix just to give the "sour" taste buds some relief. It probably would be very good on a brined and smoked turkey, too.
__________________ She's my little biscuit-eater! Too much pork for just one fork.  Liquored up and laquered down, She's got the biggest hair in town!  |
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#8
11-02-2001, 09:26 PM
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 Related recipe: Garlicky Cranberry Chutney This is a recipe I got off the radio in 1994. It's from Madhur Jaffrey, and was on Vertamae Grovesnor's show Seasonings. It goes well with turkey, chicken, or pork. It's especially good as a spread on post-Thanksgiving sandwiches, with or without mayonnaise mixed in: Garlicky Cranberry Chutney 1 cube fresh ginger (about 1-inch), peeled and julienned 3 cloves garlic, minced 1/2 cup apple cider vinegar or red wine vinegar 4 tablespoons sugar 1/8 teaspoon cayenne, ground 1 can Jellied Cranberry Sauce * Combine ginger, garlic, vinegar, sugar, and cayenne in a non-reactive pot. Simmer 15 minutes. Add cranberry sauce and simmer for an additional 10 minutes. Pour into a clean jar and store in refrigerator. This keeps very well. * I always use Whole Berry cranberry sauce, and sometimes add extra dried cranberries. Everyone I've served it to loves it! |
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