Where would we be at the holidays without cranberries? The Thanksgiving relish, the hand-strung garlands and even the berry’s bright, tangy aroma evoke the magic of the season. While much of the nation’s crop is processed into juice, sauce or dried cranberries, some fresh cranberries are available in local farmers markets from late October through December.
Rumors once suggested a possible Sonoma County connection to the founding of a West Coast cranberry industry. It was believed that the Russian settlers who traveled south from Alaska to establish Fort Ross helped establish cranberry farms in southern Oregon. But Russians occupied Fort Ross from 1812 to 1841, and Oregon’s first cranberry farms are now believed to have been established in the 1890s.
Whatever the connection, the deliciously tart fruit deserves its place at the holiday table. This tangy-sweet cranberry salsa has a bit of heat from serrano chiles. Try it spooned over roast turkey or sweet potatoes, instead of — or alongside — the traditional cranberry-orange relish and cranberry sauce.
Cranberry Salsa
Makes 2 ½ to 3 cups
1 package (12 ounces) cranberries, rinsed, soft berries discarded
1-2 serrano chiles, stemmed, seeded and minced
1 small red onion, diced
Grated zest of 1 orange
1/4 cup sugar
Kosher salt
2 tbsp. vinegar (cranberry, pomegranate are favorites)
1/3 cup extra virgin olive oil, plus more as needed
1 tbsp. fresh cilantro, minced
1 tbsp. fresh sage, minced
Freshly cracked black pepper
Put the cranberries into the work bowl of a food processor and pulse until the berries are evenly minced. Transfer them to a medium bowl, add the serranos, onion, and orange zest and toss. Add the sugar, season with salt, add the vinegar and stir well, until the sugar is dissolved. Add the olive oil, cilantro and sage, and toss again.
Taste the mixture and add more salt or olive oil if necessary. Season with black pepper, then transfer to a serving bowl, cover and refrigerate at least 30 minutes for flavors to combine. Remove from the refrigerator 30 minutes before serving.
Extras can be stored, covered, in the refrigerator for two to three days.