Stories, events and life in general from Miss Kitty's point of view

Sunday

Our families Cranberry Salsa




Do we have to get up? It is so very nice here


For the last 14-16 years that I have been making it, the recipe has undergone an evolution from when it was first discovered in a Martha Stewart’s magazine. Over the years, numerous changes have been applied to it and now it has become more my recipe. With this years version, it may also just be my best, so I better write it down in order that I know or next year.


This salsa is not only good on Thanksgiving Day, but also later in the year on cold cuts instead of mayonnaise. I even had it today while it was cooking with tortilla rounds and it was delicious. Give it a try and let me know your thoughts on this.



Jars of cranberry salsa cooling


As with all recipes, we need to make adjustment to suit our tastes, so if you make adjustments that is all right with me, just remember to maintain proportions with the taste you are trying to achieve. Here is the recipe for making it:


The base: 

Tostitos chunky salsa - mild x1

Ocean Spray whole cranberry sause x2 
(Note: this year the can is 2 oz. smaller and the whole cranberries almost invisible when compared to the previous years.)



You can vary the quantities on the remaining ingredients but this is what I used this year: 

1 large or 2 small red onions, cut small

1 medium size onion, cut small

1 bunch (5 to a bunch) green onions, cut very fine

3 medium-large plump Roma tomatoes, diced

1 large red bell pepper, cut small

1 large lemon and lemon peel slivers, (roll lemon on the cutting board with some pressure to release the juices and oils before cutting the skin into thin slivers which are then copped to 1/2” length

1/4 cup of sugar

1/2 cup of yellow raisins 

2 bunches of cilantro (if the bunch is small get 3, you want plenty) chop real fine



Optional: 
1 medium large orange, sliced and diced
1/4 − 1/2 cup pine nuts, whole
This is what I am going to try next year.


Cook all these at medium flame and when the center bubbles, reduce heat to medium-low, stir often so the bottom does not burn. Cook for one hour with the last 20 minutes on low.


Remember you can prepare this several days in advance and refrigerate. These extra days allow the flavors to merge. When serving, please remember to warm it up. Enjoy.



Oh good, we are finished. Though it took only
two hours, I am tired and ready for a nap




Sharing my pillow—nice, I love you dad









(^..^)




5 comments:

Miss Kitty said...

Dear readers,

We are sorry that we had accidentally turned off comments. Thank you to Kevin at Animal Shelter Volunteer Life for emailing us and letting us know to make this correct.

Ms Kitty and dad

Vicki said...

Prissie says hi! Love these photos..

Alex aus dem Gwundergarten said...

Das sind wieder ganz zauberhafte Fotos von Miss Kitty. Ich hab die Kleine schon so richtig ins Herz geschlossen.
Cranberry Salsa habe ich noch nie gegessen, klingt aber lecker.
Liebe Grüsse an Euch beide
Alex

katzenfreundin said...

Oh, Miss Kitty ist so süß. Ich habe die Fotos von ihr sehr vermisst. Was kann Katze schon besser als schlafen und dabei noch so hübsch auszusehen;)

LG Claudia

meowmeowmans said...

That cranberry salsa sounds absolutely delicious, Miss Kitty and Dad Egmont. Thank you for sharing your family recipe with us. :)

Such beautiful pictures of you, Miss Kitty (as always)!