Thank-you! That's an interesting looking recipe. I like Linda's cranberry jezebel, which uses horseradish, a lot. I love the idea of the fresh jalapeños, green onions and ginger for a different kind of kick. :)

Sounds great! Two of my favorite things and cream cheese isn’t bad either. :)

grab a bag of cranberries when you see them; they are in short supply this year ...

like many other things

I was delighted to see fresh cranberries for 1.00 a bag yesterday. I bought 6. I always make my own cranberry sauce and also have a couple of recipes that I like which use cranberries. Cranberry farms are abundant in these parts so haven't noticed a shortage although of course the price has gone up considerably since last year.

Oh jeez, you reminded me that I need to dig the horseradish...

Cranberries are readily available here, but they are not $1 a bag, I saw them at my local store for $2.99. I have several bags in the freezer from last year, though, so my Thanksgiving is intact.

I did make cranberry salsa one year though and it was good, I'm going to have to keep my eye on the cranberry prices.

Annie

Well, heck! I was looking for cranberries (delivery) and they ran out of even the frozen before I pushed the order button! I'm sure they'll be around soon, but no one had fresh on their lists this week.

Chloebud, it's really good. Here's the recipe thread: https://www.gardenweb.com/discussions/2489612/buying-fresh-horseradish#n=14

Thanks, plllog! I didn‘t notice cranberries at the market yesterday but I wasn’t looking, either. Will check TJ’s when I’m there tomorrow. I still have two pkgs. in the freezer.

chloebud, I saw cranberries at TJ's a couple weeks ago. I usually buy the big bags at Costco every year and keep a freezer stash.

Anyone know of a cranberry salsa recipe that you can preserve in jars in a boiling water bath, ie "home canned." Would make nice Christmas gifts. I can usually get good deals on cranberries after Thanksgiving.

@Judi, I noticed them there, too. A freezer stash is a must for me.😀

That recipe is a keeper. I make similar every year a few times during the holidays but use sour cream. I like the cream cheese idea. And lots of fresh horseradish in mine. I always hide a 1/4 pint for next day turkey sandwiches. Or bagels with smoked salmoon.

I don't see a shortage of cranberries this year but will stock up when i see them.

Not sure why turkeys are said to be in short supply but already have mine ordered.

I have a bag of cranberries from last year but will use that for the cooked sauce.

I went to Costco and to TJs last week and neither had fresh cranberries yet, Costco said it would be "a couple of weeks, probably".

lpink, I used this recipe. It was a bit spicy for me, but I gave it as gifts and my boss, Chrystal, loved the stuff and asked for a batch of her own, LOL.

Cranberry Salsa

• 6 cups chopped red onion
• 4 finely chopped large Serrano peppers
• 1½ cup water
• 1½ cup cider vinegar (5 percent)
• 1 tablespoon canning salt
• 1⅓ cup sugar
• 6 tablespoons clover honey
• 12 cups (2¾ pounds) rinsed, fresh whole cranberries
• Yield: 6 pints

Instructions

1. Procedure: Wash and rinse canning jars; keep hot until ready to use.
2. Prepare lids according to manufacturer’s directions.
3. Hot Pack: Combine all ingredients except cranberries in a large Dutch oven.
4. Bring to a boil over high heat; reduce heat moderately and boil gently for 5 minutes.
5. Add cranberries, reduce heat slightly and simmer mixture for 20 minutes, stirring occasionally to prevent scorching.
6. Fill the hot mixture into clean, hot jars, leaving ¼-inch head space.
7. Leave sauce pot over low heat while filling jars.
8. Remove air bubbles and adjust head space if needed.
9. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
10. Process in a boiling water canner 15 minutes for pints.

Annie

I did get fresh cranberries in my last grocery order. Just Ocean Spray, though the ones in the 8 oz. organic pack (not seen yet this year) usually taste better. OS are fine. But I've lost the ability to cook several things at once and everything seems to go slower, so they're still waiting their turn.

Annie, thanks for sharing the canning recipe. I'm not good at canning, but I think even I could do this!

Plllog, it's actually really nice to have a couple of jars of this on the shelf, just to bump up some baked chicken. I like it with pork too, although I'm a heat "wuss", so I have to cut that pepper way, way down, LOL.

Oh, and it's not bad heated and used as a glaze on salmon either.

Happy canning, if you do that!

Annie

I scored some home grown jalepenos, so we'll see. They had MI cranberries at Meijers but they were something like $2.50/lb. I usually wait until after Thanksgiving to stock up. But I might find them for cheaper at Horrocks and I have to go by there some time in the not too distant future. Busy busy with yardwork now . . .

Canning is pretty easy and fool proof because if I can do it, any idiot can. Not sure about a futzy pressure canner, but the boiling water bath . . . It's basically hack stuff up, cook it, put it in jars and then boil them. So basically boil, boil and then boil. The worst hazard is burning yourself. Ask me how I know . . .

Here's the cranberry salsa I make. Best fresh, can be frozen but tends tow ater out. Thanks again B J for the recipe!

Cranberry salsa BJ Irwin

1 12 oz package cranberries

chopped fine

1 8 oz can crushed pineapple with juice

1/3 cup cilantro…chopped

1 seeded jalapeno pepper and chopped fine

¼ c. onion chopped

¼ cup green pepper chopped

1 tsp salt

2/3 cup sugar ( or less)