Ingredients:
1 bag fresh cranberries (12 oz)
2 limes
1 bunch cilantro
1 Jalapeño
1/2 bunch chives
salt
1/4 cup of sugar
salt to taste
Place your cranberries, cilantro, chives, and jalapeño in a food processor and pulse until you achieve a moderately chopped texture. Pour in your sugar and zest 1 lime into the mixture. Juice both limes into the salsa, then pulse for a few more seconds. Add salt to taste and enjoy!
This recipe can be used pretty easily in a variety of ways. Traditionally, we serve cranberry salsa on baguettes with brie cheese and bake it in the oven for 5-10 minutes until the cheese melts. For our vegan friends, we just serve it with lime chips as a festive alternative to regular chips and salsa. It has a place on our table for Thanksgiving and Christmas alongside regular cranberry sauce. It makes a great spread for your turkey sandwich during the days after Thanksgiving. The favorite in our house, however, is a marriage between tailgate food and Thanksgiving leftovers. The picture above is Thanksgiving nachos.
Thanksgiving Nachos Ingredients:
Cranberry Salsa
Lime Chips
Brie Cheese
Fresh Cilantro
1 can of chickpeas
1/8 tsp rubbed sage
1/4 tsp thyme
1/8 tsp garlic powder
salt and pepper to taste
2 tbsp olive oil
For the nacho assembly, the only real baking besides melting the cheese is preparing your chickpeas. Preheat your oven to 410 F. Rinse the chickpeas and put them on a foil lined pan. Pour the olive oil over the chickpeas and sprinkle on sage, thyme, garlic, salt, and pepper. Stir or roll your chickpeas in the mixture until well coated. Bake them until they have a nice golden brown exterior and a little crunch (~ 20 minutes), stirring them occasionally. Once your chickpeas are done, add your salsa to your chips, with chickpeas, and brie cheese. Melt the cheese for increments of 20 seconds until your cheese is melted. Ours took 3 rounds, so one minute total, but because brie is a soft cheese it melts very quickly, so keep an eye on it! Once melted, top with some fresh cilantro, and enjoy.