This spicy salsa gives a real kick to plain grilled pork chops, and is also a perfect foil for a pork roast or a ham. If it’s not fresh cranberry season, look for frozen cranberries in the freezer case. This recipe makes a generous four cups, but the salsa keeps up to 2 weeks in the refrigerator.

2 tablespoons vegetable oil

1 green bell pepper, seeded and diced

1 red bell pepper, seeded and diced

1/2 medium red onion, peeled and diced

1 1-pound bag cranberries

1 1/2 cups cider vinegar

2 cups sugar

2 teaspoons crushed red pepper flakes

2 tablespoons grated ginger

2 10-ounce cans corn

1. Heat oil in large skillet over medium-high heat.

2. Sauté peppers, corn and onion for 2-3 minutes until beginning to soften.

3. Add cranberries, cook and stir for 5 minutes; add all remaining ingredients, cook and stir until slightly thickened, about 5-8 minutes more.

Makes 4 cups.
 

Recipe courtesy of the National Pork Board.  

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