If you missed us at the Trade Shows this year sampling these great Salsa recipes, here they are for you to try making yourself at home.
Cranberry Apple Relish
Recipe created by a renowned New Zealand Chef, author and educator Chris Fortune
Makes: 2 cups
Pre time: 10 mins
Cook time: 15 mins
Stores well in a covered container in the fridge for up to 10 days.
Ingredients
2 cups Grated Apples (skin on)
2 cups Sujon Frozen Cranberries
3 tablespoons Brown Sugar
2 tablespoons Honey
1 Orange, Zest and Juice
¼ teaspoon Ground Cloves
¼ teaspoon Ground Nutmeg
¼ teaspoon Ground Ginger
100 mls Water
4 tablespoons Vinegar
Method
Combine all ingredients in a pot and place over a high heat.
Bring to boil and turn down to a simmer, stir every couple of minutes so that it does not stick and cook uncovered for approx. 15 mins or until there is no more liquid.
The relish goes well:
In a savoury tartlet shell with Brie cheese
As a condiment to Roast Turkey, Chicken or Pork
With aged cheddar on crackers
With shaved ham and coleslaw
As a side dish to Roasted Beef and Lamb
Mixed with equal parts of natural yoghurt to make a dip for corn chips
Served with Polenta or Mashed Potatoes to give more flavour.
Sujon Raspberry and Coriander Salsa
Makes: 3 cups
Pre time: 10-15 mins plus 1 hour chill time
This recipe keeps for a week in the fridge but if you think you'll use less than the 3 cups in that time you can freeze it or halve the recipe.
Ingredients
500g Sujon Frozen Raspberries
1/2 cup finely diced red onion
1/4 cup finely chopped Coriander
2 tablespoons of finely chopped Jalapeno pepper (optional)
4 1/2 teaspoons of lemon juice
2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon ground cumin ( toast for 30 seconds in a pan to intensify flavour)
1/2 teaspoon ground black pepper
1/2 teaspoons of sugar or honey if you would like no refined sugar.
Method
Combine Sujon raspberries and all other ingredients except sugar into a large bowl.
Mash or fold ingredients together, leaving large pieces of Sujon Raspberries in the salsa.
Add sugar or honey and chill for at least 1 hour for flavours to blend.
Adjust salt , pepper and sugar to taste and serve.