Fresh cranberry salsa

Photo: Cookie and Kate

Raw cranberries, red onion, jalapeño, cilantro, orange and lime, pulsed for ten seconds. It's sweet-tart and fiery, and it's the dip people ask about at every party.

From Kathryne Taylor at Cookie and Kate

A short pulse in the food processor chops everything to the same size without turning it to mush.

You need

• 12 oz (about 3 1/2 cups) fresh cranberries
• 1/2 cup roughly chopped red onion
• 1/2 cup fresh cilantro, mostly leaves
• 1 medium jalapeño, seeds and ribs removed, roughly chopped (skip for mild)
• Juice of 1 large orange (about 1/2 cup)
• 2 tbsp fresh lime juice
• 1 tsp fine salt
• 1 to 2 tbsp honey, to taste
• Tortilla chips, to serve

How to make it

1. Put everything in a food processor with just 1 tablespoon of the honey.
2. Pulse until finely chopped, about 10 seconds. Scrape down any big pieces and pulse a few seconds more.
3. Scrape into a bowl and taste. Too sour or bitter? Stir in more honey a teaspoon at a time, or another squeeze of orange.
4. Let it rest 10 minutes before serving with chips, or cover and chill.

Written in our own words from Kathryne Taylor's recipe, with their quantities. The original: Fresh cranberry salsa, Cookie and Kate.

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