For the cranberry sauce, I used a few spoonfulls of our Vanilla Cardamom cranberry sauce, and then maybe 1/4 cup of our Grand Marnier Cranberry glaze. I also added a kiwi, just because I had one and it seemed like it would be a good fit. And it was! With this one, or anytime, be sure to wear gloves when cutting the jalepeño… it’s two days later and my fingers are still burning!
Cranberry Salsa 1 1/2 cups of fresh or frozen cranberries, or pre-made cranberry sauce/glaze. 1 apple, peeled, cored, and diced 1 kiwi, peeled and diced Zest of one orange (or, 1 tablespoon orange juice) Chopped Serrano or jalapeno chili to taste (about a half a chili, but taste for desired heat) 2 Tbsp sugar 1/4 cup chopped fresh cilantro 1/2 lime, juiced Dash of salt Heat a large frying pan (preferably cast iron) on medium high heat. Unless you are using freshly made homemade tortillas, you will need to soften them first. Working one or two at a time, spread a little butter on one side of the tortilla and fry it in the hot pan for a few seconds on both sides. Most commercially made tortillas will bubble up a little when cooked like this. Sprinkle one side of the tortilla with grated cheese, and cover one half of the tortilla with turkey meat. Fold over one side of the tortilla onto the other (like an omelet. Cook until the cheese is melted. You may need to flip the tacos over to cook the other side, but if the cheese is completely melted this is unnecessary. Serve with cranberry salsa, fresh shredded lettuce (sprinkled first with a little vinegar and salt), and avocados.
