How is possibly already Thanksgiving week? I had a little sense of anxiety when I realized that after this week it is December.
But before December, let's let the turkey have its day. The Sweet Pea family is headed up North to Cleveland for a large family-style Thanksgiving celebration.
This year SPH is smoking a full bird and a breast. We're making Oyster Stuffing and a pumpkin dessert (trying to do something a little less traditional then a pie). But my favorite part of Thanksgiving is our annual mainstay appetizer, Cranberry Salsa Rounds. They are my (and I dare say, many of my relatives) favorite Thanksgiving appetizer.
Whip up some, I promise you won't be sorry!
Cranberry Salsa Rounds
3 c whole fresh cranberries (1 - 12oz bag) rinsed
3 green onions, chopped
1 medium jalepeno, seeded
1/2 c sugar
1/4 c fresh cilantro
2 T fresh ginger
2 T fresh lemon or lime juice
1 box of plain melba toast rounds
1 package of plain cream cheese
Rinse the cranberries and pick out any ones that are green or mushy. Place in a food processor and add green onions, jalepeno, sugar, cilantro, ginger and lemon/lime juice. Pulse a few times or until the mixture is finely chopped.
For each round, spread about a teaspoon or so on each melba toast round. Top with a bit of salsa. Best eaten immediately, as the salsa can seep into the melba toast and make it soggy after a bit.
Makes about 4 dozen, with salsa to spare for leftovers and sandwiches (it makes a great sandwich condiment!)