Fresh Cranberry Salsa
Makes 1 1/2 cups
I love the sweet-tart flavor of cranberries. And I will admit I like all varieties: canned smooth, canned with chunks, jarred, and obviously, I love it when it’s made fresh.
Over 20 years ago I was served a cranberry sauce that I have never forgotten. My ex- husband’s aunt had diabetes, so every year she volunteered to make the cranberry sauce. She didn’t cook it with gobs of sugar. She meticulously chopped all the fresh cranberries and stirred in just a tiny bit of sugar. Then she let it sit overnight to soften all the berries and get juicy. It was a bit crunchy still and very tart. I liked it, but I didn’t love it.
So last year, I was at a Christmas party, and someone had brought an appetizer of cranberry salsa over cream cheese. I knew I had found my inspiration for this next recipe. It has all the best parts of that fresh cranberry salsa I had years ago but with a better balance of sweetness to tartness. And it has a kick from both a minced jalapeño and grated fresh ginger. Feel free to adjust the level of spiciness to your liking. I wouldn’t delete the ginger all together though. The floral flavor of ginger is what sets this recipe apart from many others.
This salsa stores well for more than a week in your fridge. It is excellent served in place of traditional cranberry sauce and as a topping for appetizers (the cream cheese with it was fantastic!). Oh, and using a food processor to chop up the cranberries makes this recipe come together very quickly!
Enjoy and Happy Holidays!
- 1 1/2 cups fresh cranberries, rinsed
- 1 mild jalapeño, finely minced
- 1 tablespoon lime juice
- 1/8 cup chopped cilantro
- 1/4 cup minced green onion
- 1/2 tablespoon fresh grated ginger
- 1/4 cup sugar
- 1/4 teaspoon salt
Place the rinsed cranberries in a food processor and chop until minced but not smooth.
Transfer the chopped cranberries to a large bowl.
Stir in all the other ingredients.
When it is first made the cranberries will still be white and the salsa will look pale in color.
Let it sit in the fridge for a few hours or overnight. The salsa will transform into jewel red.
Stores well for over a week in the fridge.
Feel free to adjust the spiciness level by adding less jalapeno or none at all.