Make easy-to-transport Thanksgiving dishes

[Draggingtree]

Make easy-to-transport Thanksgiving dishes

 

 

 

Photo by Jennifer Reynolds - See More Photos

 

 

 

 

By Bernice Torregrossa

 

Contributor

 

Published November 7, 2012

 

That scream you just heard was coming from the kitchen, where someone just noticed that Thanksgiving is only two weeks away.

 

Since many of us along the Gulf Coast are still wearing shorts, mowing the grass and doing other summer activities, Thanksgiving can sneak up on even the most diligent planners.

 

 

Cranberry Salsa

 

12 ounces fresh or frozen cranberries

 

1/2 cup chopped green onions

 

2 small jalapeños, seeded and chopped

 

1/2 cup sugar

 

1/4 cup chopped fresh cilantro, plus additional for garnish

 

2 tablespoons peeled and grated fresh ginger

 

2 tablespoons fresh lemon juice

 

Rinse the cranberries and discard any that are soft or bruised. Reserve several of the whole cranberries for garnish.

 

Place the remaining cranberries in a food processor and pulse until finely chopped (do not over process). Transfer to a bowl and stir in the remaining salsa ingredients.

 

Cover and refrigerate for at least 4 hours or overnight.

 

Serve over cream cheese or warm Brie as an appetizer or as a relish on turkey or pork.

 

MAKES: About 1 pint

 

SOURCE: Recipe from “Peace Meals: A Cookbook from the Houston Junior League

 

http://galvestondailynews.com/story/360054