Got company coming? Need something to hold them over before the big meal? Then grab some chips and whip up Ronne’s Cranberry Salsa! Everybody will be happy. Real happy.
I remember it like it was yesterday – the day I fell in love with cranberries. Real cranberries. Not the stuff in the can. I’m talking about those fresh red berries in the produce section – all sassy, tart and tangy.
There’s something about that bold little berry that inspires me. Maybe because cranberries play well with others – in this recipe, oranges and jalapenos. And they never lose their personality even when chopped, baked, or blended.
Of course, I always make my bourbon-infused cranberry sauce this time of year. But I also pulled out the food processor and whipped up two super-easy cranberry salsas to use as appetizers.
I think you’ll like them. And they’re so easy.
Classic Cranberry Salsa
1 (12-ounce) bag cranberries, fresh or frozen * ¼ cup cilantro leaves, chopped * 3 green onions, roughly chopped * 1 jalepeno pepper, seeded and minced *2 limes, juiced * ¾ cup sugar (or 1/3 cup honey)
Combine all ingredients into a food processor, and chop until cranberries are at a small mince. Allow salsa to rest in refrigerator for at least 8 hours for flavors to blend. Serve with chips.
For Cranberry Orange Salsa, simply follow the recipe above and add …
¾ cup mandarin orange segments, drained thoroughly *2 T. crystallized ginger * ½ t. ground cumin * 1 pinch salt
Allow salsa to rest. Serve with brie or goat cheese and crostini or crackers.
