Cranberry Salsa
Total Time
40 mins
Prep Time
10 mins
Rating
0 out of 5 stars
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Ingredients
10
- 12 ounces fresh cranberries
- 1/3 cup granulated sugar
- 1/3 cup chopped cilantro
- 2 small jalapeños, ribs and seeds removed, minced
- 1/4 cup sliced green onions
- 1/2 teaspoon lime zest
- 2 tablespoons lime juice
- 1/2 teaspoon kosher salt
- Cream cheese, whipped feta, brie, or goat cheese
- Crackers, tortilla chips, or pita chips
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Preparation
Step 1
Rinse the cranberries and discard any that are mushy or bruised. Place cranberries in a food processor and pulse until finely chopped but not pureed. You want the cranberries to have some texture.
Step 2
In a medium bowl, stir together the cranberries, sugar, cilantro, jalapeño, green onions, lime zest, lime juice, and salt.
Step 3
Cover and chill for at least 30 minutes, I recommend overnight, so the flavors can meld together.
Step 4
Serve with tortilla chips or crackers. You can also spoon the salsa over cream cheese bricks, whipped feta, or a warm brie wheel. You can also spread cream cheese or goat cheese on crackers and top with the salsa for a simple appetizer or snack.
Step 5
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Chef's notes
If your cranberries are super tart, you can add more sugar, but I think it is plenty sweet. If you prefer a completely mild salsa, you can use 1 jalapeño, but we like the salsa with 2 jalapeños. Taste and adjust to your liking.
The salsa is best if you let it chill in the fridge for at least 30 minutes before serving, but preferably overnight.
