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Pointe Viven: Cranberry Salsa and Chicken

Liberate your taste buds from the plain, the lackluster, and regrettable.  Simply print and keep in your recipe binder.  Eat and enjoy.

Cranberry Salsa
by Jesse Bluma

1 pound cranberries, fresh or frozen (thawed)
1/2 cup honey
2 teaspoons grated orange zest 
2 organic Granny Smith apples, peeled and diced the same size
3 organic crabapples, peeled and diced the same size
3 organic oranges, peeled, seeded, and diced the same size
3 serrano chiles, stemmed and diced (include the seeds) the same size
1 bunch cilantro, chopped the same size
1 bunch green onions, chopped the same size

Makes about 3 cups (if processed, more by hand)

Chopping Methods:  This recipe is easy with a processor.  You may finely chop the cranberries in a food processor or more labor intensive by hand. Combine the other ingredients and mix. Set the ingredients aside and leave at room temperature 1 hour, then place in the refrigerator to chill until serving time. The salsa will store fresh and tasty in the refrigerator for up to three days.  The salsa is delicious on its own, paired with chicken, or in tacos.

Orange Chicken
by Jesse Bluma

Preheat oven to 375 degrees F.

6 organic chicken legs
1 organic orange, zested
Drizzle of olive oil 

Rub chicken with salt and pepper. 
Zest orange over chicken.  
Drizzle with olive oil.  
Place on baking sheet and cook in oven for 30 to 40 minutes at 375 degrees F until golden brown.
Serve with Cranberry Salsa.

*Tip:  Remember to keep raw chicken from contact with other foods, and carefully wash your hands, counters, and utensils with soap and hot water. 

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1 comment:

  1. Thank you for entering our Giveaway Jesse! - love your Cranberry Salsa recipe. Looks delicious...



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