When I told my friend Erin that I was inviting her to a pre-Thanksgiving dinner party, she sent me this recipe for Cranberry Salsa and very strongly suggested that it make an appearance on the table. At first I wasn’t sure how I could make the salsa since I didn’t have a food processor, and it didn’t seem like the type of thing you could make in a blender. Fortunately, Moulinex reached out to me and asked if I would share a blog post featuring their Chopper. Perfect timing.
The Moulinex Chopper operates using a cord that you pull to rotate the blades. This makes their chopper smaller and lighter, plus you don’t need to plug it in. While my kitchen didn’t have room for one more appliance, this chopper is small and compact enough to fit in my cluttered kitchen. A couple of days after receiving the chopper I put it to the test and made Erin’s beloved Cranberry Salsa recipe.
Since this pre-Thanksgiving dinner was taking place in September (so I can share Thanksgiving recipes throughout October) it was difficult to find cranberries. I went to four grocery stores before I could even find frozen cranberries. The cranberries were still a little hard when I put them in the Moulinex Chopper, but they chopped up easily in just a few seconds.
See? Crazy right? I was so impressed by this product. I am 100% buying one for my parents. It’s less than $50 and it is a big time saver. After my pre-Thanksgiving dinner, I made soup with the leftovers. I chopped all my veggies with the Chopper, which made making soup an easy task instead of a tedious one involving 30 minutes of chopping. It’s a game changer for me.
Erin told me that this recipe is best when it is made ahead of time, so I made the salsa a day ahead and it was a crowd favorite at my party. Per Erin’s instructions, I served the salsa as a side dish, but you could serve it as a dip with chips, and you can add it to sandwiches. In addition to having it as a side dish, I incorporated the cranberry salsa into a sweet potato appetizer recipe that I will be sharing soon.
The salsa has a great mix of flavors. Cranberries tend to be bitter, but they are balanced out with sweetness from the sugar, citrus from the lime, and a little spice from the jalapeño.
Before we get to the recipe – I am hosting an event at Williams Sonoma in Lincoln Park and I would love to see you there! Plus, you can taste this recipe at the party! RSVP here: bit.ly/MoulinexWCBC
- 1 10 ounce bag of Frozen Cranberries (about 2 cups)
- 1/8 cup Fresh Mint
- 2 large Celery Stalks
- 1 small White Onion
- 1 Jalapeño
- 1/2 teaspoon Salt
- 1/3 cup Sugar
- 2 Limes
- Let the cranberries come to room temperature. Then in two batches, pour the cranberries and mint into the chopper, and process for about 5 seconds, until finely chopped. Pour the chopped cranberries into a bowl.
- Cut the jalapeño in half, and remove the stem and seeds. Then loosely cut the celery and onion. Put the jalapeño, celery, and onion in the chopper. and process until finely chopped. Pour into the bowl with the cranberries.
- Add the salt, sugar, and limes to the bowl, and stir to mix all the ingredients.
- Pour the salsa into a container, seal with a lid, and refrigerate for at least 3 hours, and up to a couple of days before serving.
Adapted from Erin’s site, Color Me Styled
This post was sponsored by Moulinex. The opinions expressed are my own.