Cranberry Avocado Salsa
Johnson & Wales University
Yield:3 ½ cups
Ingredients
1 each Yellow Bell Pepper
1 12-oz Bag Fresh or Frozen Cranberries (3 cups)
½ cup Sugar
¼ cup Orange Juice
1 each Jalapeno Pepper, seeded and chopped
1 tablespoon Grated Orange Peel
2 each Ripe Hass Avocado, pitted, peeled, and diced
¼ cup Fresh Cilantro, chopped
Method
Char bell pepper over a gas flame or in the broiler until the skin has blackened on all sides. Place charred pepper in a paper bag to steam off skin for about 10 minutes. Peel, seed, and chop the bell pepper.
Combine cranberries, sugar, and orange juice in processor. Using on/off turns, coarsely chop cranberries. Transfer to a medium bowl. Add the bell pepper, jalapeno, and orange peel. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir avocado and cilantro into salsa. Season to taste with salt and pepper.
Cranberry Impact
Massachusetts is home to 300+ cranberry farmers, 14,000+ acres of cranberry bogs, and 65,000+ acres of associated open space. Learn what's happening on cranberry farms this time of year.
The majority of cranberry varieties are harvested in October. By the end of the month 95% of berries will have been harvested.
Harvest season comes to an end. The bogs begin to go dormant and growers start their off-season maintenance program.