I’m stockpiling cranberries. WMDs. Weapons of Mass. Deliciousness.

Though it turns out Massachusetts is second behind Wisconsin in cranberry production.

Where they come from doesn’t really matter. That I have a dozen or so bags of them tucked up in my freezer, that’s what counts. Though I know they won’t last me till cranberry season next year, I’m sleeping a little more soundly knowing I won’t be forlornly wandering area grocery stores for salsa ingredients this New Year’s Eve.

A melange of tart, spicy sweet goodness… yummy on pita chips. Or a spoon.

I adjust a little to local tastes: very light on the cilantro, about half the sugar and a mix of sweet and green onions.

Fresh Cranberry Salsa

Ingredients

• 1 (12 ounce) package fresh cranberries, picked over and stems removed
• 2 finely diced large celery stalks
• 1 finely diced small white onion
• 1 jalapeno pepper, seeded and minced
• 1/4 cup chopped cilantro
• 1/2 teaspoon kosher or sea salt
• 3/4 cup sugar
• 3 tablespoons fresh lime juice

Preparation

1. Process the berries in a food processor until coarsely chopped. Transfer the cranberries to a medium bowl, and add the remaining ingredients. Stir the mixture well to combine.

2. Transfer the cranberry mixture to a serving bowl; cover and refrigerate until ready to serve.

* For spicier salsa, include the seeds and ribs from the jalapeno. Or use a serrano chile, which has more heat.

Health, November 2009