Cranberry Salsa
A fresh, zesty, and colorful twist on the classic cranberry dish. This cranberry salsa blends tart cranberries with jalapeños, lime, and cilantro for a sweet-heat combo perfect for holidays or everyday snacking. Serve it with tortilla chips, over cream cheese, or as a topping for roasted meats.
Equipment
- Food processor
- Medium mixing bowl
- Citrus zester or grater
- Measuring cups and spoons
- Airtight storage container
Ingredients
- 12 oz 340 g fresh cranberries, rinsed and drained
- 1 large jalapeño seeded and chopped
- 1/2 red onion finely chopped
- 1/2 cup fresh cilantro leaves
- 3/4 cup granulated sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon salt
Instructions
- Rinse and drain the cranberries thoroughly.
- Add cranberries, jalapeño, red onion, and cilantro to a food processor.
- Pulse several times until finely chopped but not puréed.
- Transfer mixture to a bowl and stir in sugar, lime juice, lime zest, and salt.
- Taste and adjust sweetness or spice level as desired.
- Cover the bowl and refrigerate for at least 1 hour to let flavors develop.
- Serve chilled with tortilla chips, over cream cheese, or alongside roasted turkey.
Notes
Nutritional Info (Per Serving, Approximate)
- Calories: 90
- Carbohydrates: 23g
- Sugar: 19g
- Fiber: 2g
- Protein: 0.5g
- Fat: 0g
- Sodium: 70mg
