Cranberry Salsa
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.