The lowly cranberry. Tart. Crunchy.
A berry is supposed to be sweet and tender, a summer treasure. Well, most are. I can think of a few people who are somewhat akin to a cranberry. They aren’t popular sometimes but given the right situation (a little sugar) they shine brilliantly. It’s tempting to be a strawberry, eager to please, right in every situation. The people I might say are like strawberries, well they get along with everyone pretty well but don’t stand for much of anything and their character is a little flimsy. I know some strawberries and don’t admire them much quite honestly. A cranberry has a backbone and won’t compromise on the things that matter. A cranberry is a true friend.
In my younger years, I was most definitely a strawberry. The homecoming princess who never rocked the boat and didn’t have my own thoughts or opinions. I was a blank page that could be written on by my parents and friends. Those that wrote on my page, they thought I was a treasure. I believe the adjective I was most often given was sweet in those days. But I was not my own treasure and somewhere down deep, I think I knew that.
Now I am often described as feisty. Sometimes, I think I am a cranberry, but perhaps more often a sort of a raspberry. A little sweet, a little tart, altogether pretty nice. Especially with dark chocolate. Yes, I might be a raspberry.
Since I’ve known my husband, I have become a different sort of berry. I fight more. I fight harder. The only person that writes on my page is me. I don’t pretend much. I have good character and I can see a strawberry for a strawberry. For that I am grateful to him though I sometimes miss the popularity of being a strawberry. I know that those who are loyal to me now love me and cherish the sweet and the tart berry I am.
God, I’m glad I’m not a strawberry.
Since it is that cranberry-time-of-year, the lowly cranberry should be celebrated and made to shine. To do that, I made a fresh salsa, paired with pomegranate for a little sweetness and juiciness. The jalapeno, well the kind produce manager gave me it though they were by all regards out of jalapenos. Lime juice, lime zest. It could not be simpler.
The tricky part, well, that’s you, that’s me, that’s human. That’s being responsible for being a person of substance. That, you write your own recipe for that friend.
- 12 ounces fresh or frozen cranberries
- 1 ½ cups pomegranate arils (from about 2 pomegranates)
- 1 jalapeno, seeded and finely chopped
- ½ cup white sugar
- 1 ½ cups cilantro, chopped medium finely (from about 1 ½ bunches)
- 1 ½ cups chopped green onion (chopped into one inch pieces)
- ¼ cup fresh lime juice (from about 3 limes)
- 1 Tablespoon lime zest
- Put all ingredients in blender or food processor. Pulse a few times, scrape down, and repeat. Salsa should be finely chopped but have some texture (you don't want to liquify it).
- Serve immediately or store in refrigerator. Serve with tortilla chips (lime are wonderful).