The cranberry is North America’s original superfood. Long before we knew what an antioxidant was, early Americans used cranberry to treat a range of conditions. Native American tribes, including the Algonquin, Chippewa and Cree, used the bright red berry for dyes, medicine and in their cooking.
The tart berry’s roots in early America make it a natural fit for a Thanksgiving feast. This year, instead of canned or sugary cranberry sides, try this fresh take on a classic dish, adapted from Health magazine.
This Southern California take on the classic holiday dish goes well with poultry or pork.
Yields 12 (1/4-cup) servings
12 ounces fresh cranberries, picked over and stems removed
1 small white onion, finely diced
1 jalapeño or serrano pepper, seeded and minced
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher or sea salt
1/3 cup sugar
3 tablespoons fresh lime juice
Coarsely chop cranberries in a food processor. Transfer to a medium bowl, and add remaining ingredients. Stir the mixture well to combine. Transfer to a serving bowl; cover and refrigerate until ready to serve.