There it sits. That jiggly, wiggly gelatinous cylinder, sliced into opaque, maroon circles, haunting your Thanksgiving table. That’s right, I’m talking cranberry sauce, one that most think is a given for any holiday family gathering. Just chill, slide in the butter knife, plop onto a saucer and you are good to go. Try something different this year with a fresher, full-flavored cranberry concoction. This twist on a classic recipe will spice up the buffet table for any Turkey Day get-together. You can serve it with tortilla chips, on top of food or alone. Yield 3 cups Pulse all the ingredients in a food processor until well minced. Store in airtight container in the refrigerator fridge overnight to let the flavors marinate. Serve cold the next day. Store leftovers in an airtight container for 1 week. Take note: Once you process the ingredients, it will taste pretty bland. And you’ll probably get hit right in the face with the punch of fresh jalapeño. After recovering from that, you’ll probably think: meh. … But don’t worry. By storing the ingredients in an airtight container in the fridge overnight, the juices begin to mingle, the flavors begin to samba, and the taste of this cranberry salsa becomes perfect.
