Friday, November 26, 2010

Quesadillas with Cranberry Salsa

So what else can you use your home made leftover cranberry sauce for?

If you've already used it along with the turkey, and you've used it for a spread on your turkey sandwiches, and you've spread it on toast, and you've made the cranberry muffins I posted earlier, then maybe it's time for something a little bit different.

I used it for salsa. Yes, salsa. The hot stuff. 

And then I used the salsa to make some quesadillas. The dark magenta cranberry sauce looked good next to the cheese, and the flavor was great.

Cranberry sauce supplies that same sweet-tart flavor combination as tomatoes or tomatillos, so it makes sense that cranberries would work in a salsa. I mean, really, people are making mango salsa. Cranberries make just as much sense.

I went the easy route making the salsa - I started with about a half-cup of cranberry sauce and added a couple spoons full of Hot Heads Pepperspread. Perfect! Hot, spicy, sweet, tart ... and dark magenta/red. The green of the Pepperspread didn't made a dent in that cranberry color.

Besides the quesadillas, the salsa was also great on tacos.

I've still got some left, and I think it would work well as a companion to a pork roast. Or a condiment on a roast pork sandwich. Or even on a turkey sandwich, if there happened to be some turkey around. Or... turkey tacos!
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