Sweet and Spicy Cranberry Salsa
Cranberry Salsa is where sweet and savory meet! This chunky salsa is such a fun and festive blend of unique flavors, and it’s the perfect addition to your holiday spread and season!
Equipment
- Food Chopper
Ingredients
- 12 ounces fresh cranberries chopped (one bag)
- 1 bunch chopped cilantro about 1/2 cup of cilantro
- 1/2 cup chopped green onions
- 1/2 chopped red onion
- 2 fresh jalapeño peppers diced (remove seeds if you don't want it too spicy)
- 1 tablespoon grated ginger optional
- 2 tablespoons fresh lemon or lime juice (I like lemon) about 1 whole lemon/lime juiced
- 1/4 cup white granulated sugar or to taste or stevia (equivalent)
- 1 pinch salt or to taste
- Butter-style crackers or tortilla chips for serving
Instructions
- Chop your cranberries into chunky pieces.
- Combine chopped cranberries, cilantro, green onions, red onions, jalapeños, grated ginger in a medium-sized bowl.
- Add lemon juice, sugar, and salt to cranberry mixture and mix until blended.
- Cover salsa with plastic wrap and refrigerate overnight (or chill for at least 4 hours to allow the flavors to blend together for opulent taste)! This is optional, but encouraged.
- When ready to serve, drain the juice off of the mixture or you can leave it as is. I don't mind the extra juices from the salsa.
- Serve with crackers, tortilla chips...and ENJOY!
Notes
- Chill salsa for at least four hours before serving.
- It's best to use a food chopper or course chop or dice cranberries by hand. I have a food chopper and I love it. You can find it here. This chopper is also a great one.
- Chunky Cranberry Salsa is also delicious with cream cheese or over grilled chicken or pork!
- You can use spoonable stevia or sugar for this recipe. They both taste great! You will need to convert your stevia to be equivalent to the sugar measurement.
- Don't use blenders (ex. Vitamix, etc.) or food processors because they will puree or liquify salsa.