Oh, the holidays. We love them and simultaneously dread them, right? What keeps me in focus, especially during Thanksgiving is a feeling of gratefulness. Grateful for all that I have--friends, family, lovely daughters, my husband (ok, so sometimes that love is tested) and a roof over our head.
And my recipes get me through chaos in the kitchen. I love sophisticated flavors, but the time to labor hours over a stove has been severely cramped. Here's one recipe that's quick, easy and even fun to make with the kids. Happy thanksgiving!
No-Cook Cranberry Salsa
makes about one quart
The real secret here: agave nectar. Unlike honey which is more pungent tasting, agave nectar adds a creamy sweetness to temper the tart nature of cranberries. This dish only gets better with time, so plan on making it at least two days in advance.
1 onion, peeled and quartered
1 bag cranberries, picked over and rinsed
freshly squeezed juice of 1 orange
freshly squeezed juice of 1 lime
1/4 cup agave nectar
1 tablespoon chopped cilantro
Salt and freshly ground pepper, to taste
Add the onions and cranberries to the workbowl of the food processor. Pulse until coarsely chopped. Combine with remaining ingredients in a large bowl and stir until well mixed. Store in a sealed container in the refrigerator. Best served two days later, so this requires advance planning but the pay-off is a delicious no-cook condiment.
I'll also be making my sweet potato, ricotta and leek souffle next week.