How often do you eat cranberries in their fresh, raw form? It seems to go without saying that sweetened dried cranberries have pretty well monopolized the Cranberry Market in recent years, edging out their plump, juicy originators by a long shot. I’d wager few of us ever go around eating raw cranberries as our go-to fruit of choice. As a matter of fact, when my six-year-old daughter saw them in our fruit crisper the other day and asked to try one, I told her to do so at her own risk. Raw cranberries are so stinking tart, they’re almost inedible on their own.
Not surprisingly, it took about two seconds before she made a horrible face and spit it into the trash.
That’s why this Cranberry Salsa–which I had the fresh cranberries in the fridge for–is so special. It features raw cranberries combined with apple, jalapeño, red onion, and a couple of other fresh ingredients for an unexpected, interesting appetizer that’s sure to be a hit at holiday parties. (It was at mine last night! The bowl I served this in was practically licked clean.)
Being a nutritionist, I’m a bit self-conscious about the food I serve when I entertain. Maybe no one is thinking about it but me, but I feel like my title obligates me to make at least some fairly healthy options for my guests. Plus, the nutritionist in me likes to offer allergy-friendly options for friends and family in the “something-free” club. This salsa fit the bill for both, since it’s vegan, gluten-free, dairy-free, soy-free–basically everything-free, since it’s made entirely with fresh fruits, sugar, and salt. Heck, it’s even RAW, if you’re into that, too.
Oh, and it’s easy. And make-ahead. And a balanced blend of sweetness and spice. And seasonal.