Cranberry and Pomegranate Salsa

Growing up in India, I never celebrated Thanksgiving. But for the decade I lived in the US, the holidays were my favorite time of year. Eating my body weight in food, good times with friends & family and lots of shopping... what was not to love? We’ve been back in India for several years now, but every November we get together with friends for a somewhat traditional Thanksgiving meal. This salsa is one of the dishes I’m taking to our Thanksgiving dinner tonight. I love its fresh and zesty flavors. This salsa can be served as a side with your main meal or as a relish with cashew/cream cheese and crackers or toasted baguette. For a gluten-free option, use cucumber and tomatoes slices.

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Recipe

Cranberry and Pomegranate Salsa

Add 1.5 cups of fresh/frozen cranberries to a pan of boiling water and cook until they just begin to pop. Drain and discard the water.

Mix in 2 finely minced cloves of garlic, one finely minced jalapeño, 3 chopped spring onions, 4 tbsp chopped cilantro, 1/3 cup lime juice, 1/2 cup maple syrup/sugar and 3/4 cup pomegranate arils.

Season to taste with salt & pepper and mix well to combine.

Cover and refrigerate for 1-2 hours.