Perfect for this Holiday Season

I made the salsa recipe until fresh cranberries were no longer available. You can buy fresh cranberries and freeze them to use later. I plan to do that this year because I love this salsa so much.

I probably posted this before, but it is so delicious, I thought I'd post it again. Made some for Thanksgiving and have to say...this one is so popular, you have to double or even triple the recipe if you have more than 6. People literally park themselves near this salsa and don't move! Delicious.

I have used lemon and even orange juice when lime was not available. I prefer the lower amount of sugar. I'm making some right now! It's really good with corn chips, especially blue corn chips. Unsalted best.

CRANBERRY SALSA !!!

1 BAG FRESH CRANBERRIES, RINSED & CHOPPED {FOOD PROCESSOR]
1 HALF BUNCH FRESH CILANTRO, CHOPPED
2 SCALLIONS, CHOPPED
2 TEASPOONS FRESH LIME JUICE
1/2 -- 3/4 CUP SUGAR
PINCH OF DRIED HOT PEPPER FLAKES
1/4 TEASPOON GROUND CUMIN

COMBINE THE ABOVE THE DAY BEFORE YOU SERVE TO "MARRY" FLAVORS, AND FEEL FREE TO MODIFY , TO TASTE.

DOUBLES EASILY REFRIGERATE TO MARRY, KEEPS IN REFRIGERATOR VERY WELL!

I haven't tried to make this but as soon as I get my new oven, I will.

CRANBERRY TART

PREP 10 MINUTES BAKE 40-45MINUTES @ 350 COOL 20 MINUTES
CAN BAKE THE DAY BEFORE. COVER WITH PLASTIC WRAP & KEEP AT ROOM TEMPERATURE.

12 TABLESPOONS(1 ½ STICKS) BUTTER, MELTED, PLUS MELTED BUTTER FOR BRUSHING THE PIE PAN
2 CUPS CRANBERRIES, RINSED AND DRAINED
1 ½ CUPS SUGAR
½ CUP CHOPPED PECANS
1 CUP ALL-PURPOSE FLOUR
2 LARGE EGGS, BEATEN
1 TEASPOON PURE ALMOND EXTRACT
CONFECTIONERS’ (POWDERED) SUGAR FOR DUSTING THE TART
SWEETENED WHIPPED CREAM FOR SERVING

1.Place a rack in the center of the oven and preheat to 350. Lightly brush a 9 inch glass or ceramic pie pan with melted butter.

2.Scatter the cranberries in an even layer in the bottom of the pan. Sprinkle ½ cup of the sugar and the pecans over them.

3.Place the butter, flour, eggs, almond extract, and the remaining 1 cup of sugar in a large mixing bowl and stir with a wooden spoon to combine well. Pour or spread the butter mixture over the cranberry mixture.

4.Bake the tart until it has risen, is lightly browned, and the center has nearly set-40-45 minutes. Transfer the tart to a wire rack to cool for 20 minutes, then slice and serve warm with the whipped cream. Or, let the tart cool completely, about 1 hour, before serving. Dust with confectioners’(powdered) sugar if desired.

This tart can also be made with 1 cup chopped apple and 1 cup of cranberries.