Look, we're all about holiday classics but using cranberries only for cranberry sauce is just a little too predictable in our book. This Mulled Wine Spiced Cranberry Salsa Recipe is one that's ranking high on our holiday hit list right now because it's make ahead and a super unexpected twist on the classic cranberry flavor.
1/4cupfresh clementine, or mandarin, or tangerine juice
1(3-inch)cinnamon stick
Zestof 4 mediummandarin orangesor 1 orange
1(12 ounce) bag freshcranberriessliced
Kosher salt and Freshly ground black pepper
1mediumjalapeñoends trimmed, seeded, and small dice
1/2mediumred onionsmall dice
Instructions
Make The Cranberry Salsa: Bring wine and maple syrup to a boil in a wide shallow pan and reduce by two-thirds until the mixture is syrupy, about 15 minutes. Add the orange juice and boil for another 5 minutes. Add the cinnamon, orange peel, and cranberries and cook for just two more minutes then immediately remove from heat and transfer to a heatproof bowl and place in the refrigerator.Chill mixture until cranberries are cool and they absorb the wine flavors, at least 4 hours or up to overnight. Before serving, stir in the jalapeño and red onion and season well with salt and freshly ground black pepper. TIP: Cranberry salsa can be made up to two days ahead — store refrigerated in an airtight container.