Ingredients
- 8 ounces fresh cranberries (2 cups)
- 1 small red onion
- peeled and coarsely chopped ( 1/2 cup)
- 3/4 pound ripe tomatoes
- cored
- seeded and cut in 1/2-inch dice (about 1 3/4 cups)
- or 3/4 cup canned tomatoes
- drained well and coarsely chopped
- 1 fresh jalapeno
- seeded
- deribbed and coarsely chopped
- or 1 canned jalapeno
- rinsed
- drained and coarsely chopped
- 2 tablespoons fresh lemon juice
- 2 teaspoons Kosher salt
- 1/2 teaspoon ground cumin
Instructions
- Place cranberries and onion in a food processor.
- Pulse until coarsely chopped.
- Add tomato and jalapeno.
- Pulse 2 to 3 times in short bursts just to combine.
- Scrape mixture into a 2 1/2-quart souffle dish.
- Cover with a lid or microwave plastic wrap.
- Cook at 100 percent power in a high-power oven for 5 minutes.
- Prick plastic, if using, to release steam.
- Remove from oven and uncover.
- Stir in lemon juice, salt and cumin.
- Let stand until cool.
← Back to all recipes