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Credit: ACF Texas Panhandle Chefs de Cuisine, Courtesy of American Lamb Board
The National Culinary Review, May 2014
12 oz. fresh cranberries
½ bunch cilantro, stems removed
1 bunch green onions, green parts only
1 jalapeño, deseeded
½ cup coconut palm sugar
1-2 limes, juiced
½ cup coconut vinegar
Salt, to taste
Extra virgin olive oil, as needed
Method: Put cranberries in food processor; pulse until coarsely chopped. Add cilantro, green onions and jalapeño; pulse several times until green vegetables are finely chopped. Add palm sugar, lime juice, vinegar and salt; emulsify with olive oil to desired consistency.
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