by Jennifer Perillo
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Jennifer Perillo's Notes:
Expand1 bag cranberries, picked over and rinsed Ask a question about this ingredient
1 onion, chopped fine Ask a question about this ingredient
freshly squeezed juice of one orange Ask a question about this ingredient
freshly squeezed juice of one lime Ask a question about this ingredient
1/4 cup agave nectar Ask a question about this ingredient
1 tablespoon chopped cilantro Ask a question about this ingredient
Salt and freshly ground pepper, to taste Ask a question about this ingredient
Add cranberries to the workbowl of a food processor. Pulse until coarsely chopped. Combine with remaining ingredients in a large bowl and stir until well mixed. Store in a sealed container in the refrigerator. Best served two days later, so this requires advance planning but the pay-off is a delicious no-cook condiment.
Ask a question about this stepAgave nectar is so wonderful. I use more than honey now. It's the perfect sweetener for iced teas, lemonades and I'd like to experiment with making a lime syrup for margaritas too. I also add a dash to my vinaigrette to balance the acidity.
I love how fresh this sounds! With all the soft comfort food, some crunch and tart would be perfect at Thanksgiving. Am definitely trying this one -- I'll bet it would go great with pork shoulder as well. Any substitutes if I can't find agave nectar here? (I can find clear sugar syrups here, as well as delicate honey, but have not seen agave.)
Honey is a fine substitute for agave nectar, though you will notice a difference in taste. Hope you enjoy it too!
Having never made a Thanksgiving before (this year (and as a non meateater) this sounds like the perfect recipe to add to the table . How many chiles?
When it comes to chilies, I always say go with what you like it. Cranberries are pretty hardy and can stand up to the spice.
I love the idea of fresh cranberries! This would be delicious on grilled shrimp too.
Definitely!
Beautiful; just started using agave nectar for sweetener (OK, for margaritas!) and do love the difference it makes so will have to try this. I might have to add chiles though; my worrying about kid friendly recipes are not a priority right now as I'm between empty nest and grandparent stage!
Agree on the chilies, and next time, I'll probably divide the batch and add chilies to half of it.
This looks fabulous - love the chunky texture!
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
yum. you had me at cilantro. now i have something else to make with the bottle of agave nectar i recently bought and have sitting in the cupboard. thank you!