Cranberry Salsa

Photo from Cassy Joy Garcia's blog, Fed and Fit.


I got a version of this recipe from my friend Martha Biggar of Kelley Family Farm, a vender at the Blacksburg Farmers' Market and adapted it for the Friendsgiving celebration for Glade Road Growing and Rising Silo Brewery in 2017.  It was so popular that I continued to make it for potlucks through New Year's Eve.


12 ounce bag of fresh cranberries, chopped
1/3 cup of demerara sugar
1/4 cup cilantro, chopped
1/4 cup green onions, chopped
2 tablespoons of fresh ginger, finely chopped
2 tablespoons of fresh green poblano pepper from Glade Road Growing while in season (they're hotter than those at the grocery store) or substitute 1 to 2 tablespoons of red Anaheim pepper flakes


As you chop the cranberries, layer in a dish with a sprinkling of the sugar.  Stir in the other chopped ingredients, cover and refrigerate until serving.