INGREDIENTS: cranberries, Open Woods red onion, hot peppers, sugar, Stewart Farm honey, water, apple cider vinegar, salt
Seasonal salsa made right here in Enfield. Think leftover turkey, caramelized onions, lettuce or spinach from Open Woods, and cranberry salsa for lunch on Friday! You could also season leftover turkey with jerk and make nachos garnished with cranberry salsa or spread salsa on a roll for a sandwich with delicious leftovers. You can even turn this salsa into a dressing quickly using our Jam Jar Vinaigrette recipe.
Jam Jar Vinaigrette
2 tbsp. of your favorite jam or jelly (or in this case salsa)
1 tbsp. Dijon or spicy brown mustard
¼ cup vinegar (white wine, red wine, champagne, balsamic, or apple cider)
½ cup extra virgin olive oil
Salt & pepper to taste
Combine ingredients in the bottom of an almost empty or new jam or jelly jar and shake to combine. Use to dress your favorite Open Woods green or as a marinade. Store in the refrigerator.