cranberry salsa

Bright red cranberry salsa tastes fresh and vibrant. I have yet to take this to a party and not be obliged to share the recipe. Serve it with a mild spreadable cheese and crackers. If you are cooking a holiday bird, the salsa makes a nice spread on your turkey sandwich the following day. I found this recipe published in the December 2010 Southern Living Magazine.


cranberry salsa

Print Recipe
Serves: 8 Cooking Time: 10 minutes


  • 12 ounces fresh cranberries
  • ¼ cup green onions, finely sliced
  • 2 jalapeños, minced
  • ¼ cup fresh cilantro leaves, minced
  • 2 tablespoons ginger, grated
  • 2 tablespoons lemon juice
  • ½ cup granulated sugar



Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place cranberries in a food processor or blender; pulse until finely chopped.


Place crushed cranberries in a bowl; mix together with green onions, jalapeños, cilantro leaves, and ginger. Pour lemon juice and sugar over and stir together.


Cover and refrigerate at least 4 hours to allow flavors to develop.


Serve with whipped cream cheese to spread over crackers.

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