Thanksgiving is my favorite of favorites, and I’ve already gone on and on about how my sides turn into a total global mash up. I love the day and although I go a little prep crazy, I do try to sneak in at least a few, no-brainer, quick dishes to make my life (and any voluntary sous-chefs!) a little easier.
This is a fast, Mexican-inspired side using seasonal fresh cranberries – don’t worry you can use frozen if that’s what you got. I like to mix this up the night before and let all the flavors mingle (and the cranberries break down a bit). It’s really tasty and adds a bit of heat and piquant flavor to the meal….enjoy!
Serves 6 to 8
3 cups fresh or frozen cranberries, halved
½ red onion, finely chopped
1 jalapeno, seeded and ribbed, finely chopped
2 – 4 tbsps sugar
pinch of salt
½ tsp lime zest
juice of half a lime
small handful of cilantro, finely chopped
In a large bowl, mix all ingredients together. Since different batches of cranberries can be sweeter than others, adjust the amount of sugar to your personal taste.
Refrigerate covered for at least a half hour to let the flavors marry. Serve chilled.