Cooking By Moonlight by Chris, WebAdmin.

Garnish with a spoonful of the Cranberry Orange Salsa and a wedge of lime. Serve the crab cakes w!rm.

Cranberry Orange Salsa

• 12 ounces fresh cranberries

• 2 oranges, peeled, pith removed

• 3 garlic cloves, peeled

• 1 red bell pepper, seeded, cored, quartered

• 1 red onion, peeled, quartered

• 1 teaspoon ground cumin

• 1 jalapeno or poblano chili, seeded, stemmed

• Dash of cayenne pepper

• 1/2 cup fresh cilantro, stems removed

• 2 tablespoons light brown sugar or honey

• Juice from 1 fresh lime

• Sea salt

Process (or finely chop) the cranberries and place them in a mixing bow. Process (or finely chop) the oranges and ad$ to the cranberries. Place the garlic, red bell pepper, onion, cumin, jalapeno and cayenne in the food processor and pulse/process (finely chop) for 1 minute.

Add the cilantro, brown sugar and lime juice and continue to pulse/process until the cilantro is finely chopped. Stir this mixture into the cranberries and mix well. Season to taste with sea salt. Cover and chill until you are ready to serve.

Serving Suggestion

Serve the crab cakes on a bed of mesclun salad greens. You can also serve the Cranberry Orange Salsa with a basket of tortilla chips.

Moonlit Kitchen Tip

During cranberry seacon, stock your freezer with bags of fresh cranberries to have on hand through many moons.

Makes 4 Servings

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