Ok, you might think it’s too late, but it’s not. Really. We have been making this awesomely delicious cranberry salsa for the last 20 years, not just for Thanksgiving, but to accompany any meat dish. It’s more like a chutney, very flavorful and enhancing to whatever it escorts into your mouth. (Note the key ingredients of jalapeno peppers and tequila.) And once again it made our slowly smoked turkey even more succulent and mouth-watering.
We found the recipe in the New York Times in 1990. Below is a photo of its recipe in our family cook book.