I finally went stir crazy and the sad part, we still have at least a month and a half left of winter. You know that feeling when you start pacing around your house trying to figure out what to do? (even when you have a list of 20)
That was me on Saturday. I started laundry (but didn’t finish), dusting (barely started), and homework (well that doesn’t need Sunday 
night.) So, I wandered, sat, and tried to watch some t.v. Finally I had enough, I was braving the element.
To my surprise sunny and 20 degrees outside was really, really nice. Well, at least when you are hiking through the woods after a while you begin not to notice so much. I may live on flat ground but Illinois has some beautiful state parks and I happen to live five minutes from one. Plus when you’re the only crazy person out hiking in the woods in the cold and snow, you get the state park to yourself. Not a bad deal.
When I got home my focus came back a little (weekends are always hard for me) and decided to tackle a recipe that has been giving me grief for sometime. When Mike and I traveled to Texas back in November, I got to go to one of my favorite grocery stores- Central Market (I know, food nerd.) Put me in a store with bulk bins, fresh food, bakery, cheese, wine…. sorry, I started to drift off! Anyway, put me in a store like that and I am in heaven. Well, one particular item we happen to buy on a whim from the deli department was a cranberry salsa. I was one to believe that salsa was meant to have tomatoes and deviating from that was, well, wrong.
Not anymore. I fell in love with this cranberry salsa and thanks to one hell of a photographic memory (and a little help from Mike), I was able to recreate the salsa. I don’t know if my version is even close to the same but yeah, I’m still in love.
Mandarin cranberry Salsa
By: erin
- Prep Time:
10 min - Ready In:
10 min
- 1 bag fresh cranberries
- 1/4 cup cilantro
- 1/2 cup pecan pieces
- 1/4 cup honey
- 1/2 whole jalapeno diced
- 1/4 cup orange juice can use more if needed
- 1/3 medium red onion diced
- 1 can mandarin oranges, drained (15oz)
- In a food processor, combine cranberries and cilantro. Pulse until cranberries are in small pieces.
- Add orange juice, honey, jalapeno, onion, pecans, and mandarin oranges. Pulse a few times just to combine ingredients (too much time will result in less chunkier salsa)
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