What I'm Makin': Sun Dried Cherry and Cranberry Salsa

Yup. It's a food post here @ Salvage Savvy [what?!].  I'm guessing that no one's thinking about thrifty DIY decor this week. Soooo, since we're all pretty much in "Thanksgiving mode" right now, I'm just going with it and sharing an easy recipe that is super-d-duper delicious!



** I discovered this salsa recipe last year in Country Living; however, I've altered the original recipe a little because I wanted mine less chunky and more saucey [which pretty much describes how I wish I looked like in my skinny jeans, too!]. Oh, and you've got to check-out their Cornbread Dressing with with Sage and Pork. Best. Dressing. Ever. I don't change a thing and it's perfect!!

Sun-Dried Cherry and Cranberry Salsa
1 12 oz. bag fresh cranberries
1/2 cup sugar
1 cup water
1 cup dried cherries, soaked in hot water for 20 minutes and drained
1/4 cup orange juice
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground pepper

1. Combine cranberries, water and sugar in medium saucepan and bring to a boil, boil rapidly until berries pop. Pour mixture into a large bowl and blend on medium for about 40-60 seconds. You want it to be saucey but not soupy: make sure there are still whole cranberries left.
2. Add all remaining ingredients into bowl and mix. If you make this ahead of time you can chill it until you're ready to serve... but I set it out early because I think its best at room temperature.

Isn't that easy?! And I promise that it's really, really good. Put it on your plate right next to the stuffing and eat them together- Yum.O.  Enjoy!