Saturday, December 18, 2010

Cranberry Goodness

 I made this cranberry meringue pie for Thanksgiving dinner.  I love this recipe because we are used to lemon meringue pies, so substituting the lemon for a different sour, tart fruit is a really clever idea.

 It's a Martha Stewart Recipe for mini pies that I modified into a full pie recipe by adding one extra tablespoon of cornstarch and allowing the filling to set up overnight.

 So delicious. . almost makes you want to eat more cranberries.

Did someone say "more cranberries?"

OK--if you insist.  It is a seasonal fruit after all. 

 Cranberry salsa.  A bit tangy, kind of sweet with a kick of spiciness.  Sooo good. 

And adorable with little Christmas tree chips made from spinach tortillas.

Another great thing about this recipe--it was a Christmas "treat" I could share with my friend who doesn't eat dairy, eggs or chocolate. 


Cranberry Salsa with "Tree" Chips

12 oz. bag fresh or frozen cranberries
1 Granny Smith apple, peeled, cored, cut in eighths
1/2 large red pepper, cut in large chunks
1/2 medium red onion, cut in large chunks
3/4 C sugar
1/3 C apple juice
3 Tbsp. chopped fresh cilantro
2 Tbsp. chopped pickled jalapeno pepper
1 tsp. grated lime zest

1 pkg. spinach flour tortillas (green)

Put cranberries, apple, red pepper and onion in food processor; pulse until chopped. Transfer to a large glass bowl. Stir in remaining ingredients until blended. Cover and refrigerate or spoon into crocks or jars and refrigerate. (I suggest dividing into two processor batches to avoid pureeing the ingredients too much. Can use a food chopper instead. Adjust amounts of onion and/or jalapeno according to your desire for spiciness and apple juice according to your desire for juiciness.)

For chips, heat oven to 375°. Use a 3" cookie cutter to cut out tree shapes. (Or just slice with a pizza cutter into abstract triangle trees.) Place on ungreased cookie sheet and bake 8 minutes. Remove to wire rack to cool completely. Put in plastic bags; give with the salsa. Can be made up to 2 weeks ahead. Store chips airtight at room temperature.

Makes 4 C salsa; 36 chips




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