Linda’s Cranberry Salsa

Fruit salsas are examples of fusion cuisine, which combine recipes or ingredients from two different cultures. Rick Bayless, the Oklahoma kid who abandoned barbecue and took up with tacos, says that fruit salsas apparently originated in the United States but have been infiltrating Mexican cuisine. He should know, since he and his wife Deann spent over six years researching Mexican cooking before publishing Authentic Mexican: Regional Cooking from the Heart of Mexico in 1987.

Linda’s Cranberry Salsa is a good example. It combines traditional ingredients of Mexican salsas—jalapeño peppers, cilantro, and onions—with fresh Wisconsin cranberries. I got the recipe from my sister Patsy in an email which began with a question: “Did I ever give you a recipe for cranberry salsa?”

She had not, but I am always interested in new family recipes. Patsy explained that she got the recipe from Linda, a friend who worked with her at the hospital in Hayward. Linda turned out to be a classmate of mine who shared some of my interests and was on the staff of the school newspaper and competed in forensics.

When I asked Linda how she learned to make this salsa, she told me that she wasn’t sure, but that she thought a friend of hers who lives in Green Bay gave it to her many years ago. Linda liked the salsa and told Patsy about how good it was, prompting my sister to ask for the recipe. Linda obliged, proving once again that we all benefit from an ancient tradition that is still a friendly custom.

To be painfully honest, I had my doubts about this recipe when Patsy sent it to me. Cranberries and jalapeños with cilantro and cumin? No way! But when she told me that she makes a batch every fall when fresh cranberries become available, I decided to try it. She’s a good cook. I now have to agree with her conclusion: “The salsa is sweet, but oddly enough the bite from the jalapenos and the salt from the chips (I use mulitgrain Scoops) made it taste good.”

When I offered a sample to our neighbor Jill, she hesitated before saying she would try some. Later she confessed to the same doubts I harbored, but she now wants to make more herself and has asked for the recipe.

Cranberries are plentiful now, and you can find jalapeño peppers and cilantro at your local supermarket. Now’s the time to treat your football fans to a batch of Linda’s cranberry salsa.


1 cup water
1 cup sugar
4 cups cranberries
2-3 jalapeño peppers
1 T cilantro
2-3 green onions
1/2 tsp. cumin
Dash of salt
1 T fresh lime juice (half an average lime)


Wash the cranberries and jalapeño peppers. Coarsely chop the cranberries.

Combine the water and sugar in a saucepan over medium heat, stirring until all the sugar has dissolved. Raise the heat and bring the mixture to a boil Reduce the heat and boil slowly for ten minutes without stirring to make a thin syrup.

Prepare the vegetables while the syrup is cooking. Cut the stems from the peppers, slice them into quarters and remove the seeds and white membranes. Then slice each quarter in half and chop the peppers into a quarter-inch dice. Clean and cut the onions into eighth-inch slices, discarding the root ends. Wash and chop the cilantro medium fine.

After the syrup has cooked for ten minutes, pour it into a mixing bowl and allow it to cool slightly, four or five minutes. Wash a lime and juice half of it.

Add the cranberries, peppers, cilantro, onions, cumin, salt and lime juice to the syrup and mix lightly. Taste and adjust the flavors as you wish. You may want to add a little more cilantro, cumin or lime juice.

Refrigerate the salsa for at least an hour. Serve at room temperature with tortilla chips or dippers.

NOTES: The flavor improves if you allow the salsa to rest for several hours or overnight so the flavors can blend. When you adjust the seasoning, be careful not to add too much salt. Keep in mind that tortilla chips usually are quite salty.

My brother-in-law Patrick grew up around a lot of Scandinavians and acquired their preference for less spicy foods. He likes a mild version of this salsa with only one jalapeño. As Pat says, “You can make it exactly the way you like it.”

If you don’t have a food processor (like us) or a food chopper, you can just cut the cranberries into fourths.

My Really Simple Italian Meat Sauce

On a rainy summer day or a cold winter afternoon I sometimes get the urge to make my marinara sauce. It’s best made with fresh tomatoes and needs to simmer slowly for a couple of hours to let the flavors develop. I usually make a pretty big batch and we freeze it in pint and quart containers that we can use as needed. But no matter how much I make, it seems that we run out before tomatoes are in season, or I just don’t want to spend lots of time in the kitchen.

“Necessity is the mother of invention,” says the old proverb, but so is laziness. Here is a meat sauce with lots of flavor that you can serve a half hour after you open the first can. Start the pasta water when the meat starts to brown, and everything will be ready before the family starts whining for supper.

It is easier to open a jar of commercial sauce, but if you follow this recipe, you’ll be serving a sauce that tastes better with less starch, sugar and salt than commercial products. If you appreciate good food, are concerned about your health, have diabetes or other health issues, this sauce is for you.

This recipe makes six generous servings.


1/2 lb. lean ground beef
1/2 lb. hot or sweet Italian sausage
3 T chopped onion
3 T green bell pepper
1 16 oz. can diced tomatoes
1 8 oz. tomato sauce
1 6 oz. can tomato paste
1/4 tsp. fennel
1/8 tsp. basil
1/8 tsp. oregano
1/16 tsp. cayenne
1/16 tsp. garlic powder
1/8 tsp. black pepper
1/4 tsp. salt
1/4 cup dry red wine
2 tsp. olive oil


Brown the meat in a three quart saucepan, breaking it into pieces as it cooks. Drain any excess fat. Chop the onion and pepper to a quarter inch dice and add it to the meat. Cook for two or three minutes to soften the onion.

While the meat and vegetables are cooking, measure the spices into a mortar or coffee cup and grind them together a little with a pestle or spoon. Stir them into the meat mixture and sauté them a minute. Add the tomatoes, tomato sauce and tomato paste along with the wine and olive oil.

Mix everything together, reduce the heat and simmer the sauce while the pasta finishes cooking. When the pasta is nearly ready, taste the sauce and adjust the seasoning.

Serve over pasta of your choice with a green salad and bread. Offer Parmesan cheese.

NOTES: Jerri says, “There’s a lot of meat in this sauce.” I say, “It’s meat in a sauce, not sauce with some meat in it.”

If you are concerned about the alcohol in the wine, simmer the sauce five minutes longer to make sure that you have driven off the “Devil’s brew.” You just want the flavor.

This sauce freezes well.