03 December, 2010

Cranberry Salsa

  • Cranberry-Jalapeño Salsa
  • Cranberry Clementine Salsa Fresca

Photo: Jennifer Davick via Southern Living

Cranberry-Jalapeño Salsa ingredients
Makes 2 cups
1 (12-oz) pkg fresh cranberries
1/3 to 1/2 cup sugar
2 to 3 chopped green onions
1 seeded and chopped jalapeño pepper
1 Tbsp grated fresh ginger
1 Tbsp fresh lemon lime juice
1/2 tsp salt
1/4 cup chopped fresh cilantro

For garnish:
Lime wedges

For serving:
Tortilla chips

Notes: To make ahead, prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month; then, thaw in refrigerator for 12 hours. Stir in cilantro just before serving.

Pulse cranberries and sugar in a food processor until coarsely chopped, about 3 or 4x, stopping to scrape down sides.

Add chopped green onions, chopped jalapeño pepper, grated fresh ginger, lemon juice, and salt; pulse until chopped, about 3 or 4x. Stir in chopped fresh cilantro.

Cover and chill for 2 to 24 hours.

Serve with tortilla chips. Garnish with lime wedges, if desired.

Recipe from Southern Living 2010 Annual Recipes (Birmingham: Oxmoor House, 2010), xx

Cranberry Clementine Salsa Fresca ingredients
Makes qty?
For salsa:
clementines (divided use)
2 tsp clementine zest
12-oz fresh or frozen thawed cranberries (divided use)
1 1/2 cups peeled diced Fuji apple (divided use)
1/2 cup thinly sliced green onions
2 jalapeño peppers, seeds and pulp removed, and diced
2 Tbsp honey or to taste
1 Tbsp raspberry or red wine vinegar or more to taste
1 tsp salt or to taste
1 tsp cayenne pepper sauce or to taste

For serving:
Tortilla chips

Reserve 6-oz cranberries, 1/2 clementine, and 1/2 cup of diced apple. 

Blend the zest and other (not the reserved) ingredients in a food processor until smooth; taste and adjust seasoning. Add the reserved fruit; pulse until they are in small bits.

Serve salsa at room temperature with the chips.

Adapts Everyday Southwest.

Last Updated November 30, 2011

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