Cranberry Salsa Recipe
Cranberry Salsa is easy, delicious and pretty. It will become your perfect go to appetizer for the holiday season.
Servings 10 people
Calories 97kcal
Ingredients
- 12 oz cranberries
- 1 bunch cilantro
- 2 green onions
- jalapeno pepper seeded
- 1 cup sugar
- 2 limes juice of two limes
- 1/4 tsp cumin powder add up to 1/2 tsp depending on taste
Instructions
- Wash cranberries and remove any stems.
- Remove seeds and stem from jalapeno pepper.
- Place cranberries, cilantro, green onions, jalapeno, sugar, cumin and lime juice in food processor and pulse to chop.
- Place mixture in a bowl and chill for an hour in the refrigerator.
- Serve over cream cheese or just with chips
- Also would be yummy as a side sauce with turkey, pork or chicken
Notes
- Don't over chop the cranberries with the food processor. You want a rough chop.
- Make the salsa ahead of time so it has at least an hour to chill in the refrigerator. It gives the flavors a chance to come together.
- You can serve it in a bowl and add some tortilla chips, but my favorite way to serve it is over a brick of cream cheese with crackers. I like to use water crackers but you could also use Ritz crackers, Wheat Thins or your favorite cracker.
Nutrition
Calories: 97kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 47mg | Fiber: 2g | Sugar: 22g | Vitamin A: 81IU | Vitamin C: 9mg | Calcium: 7mg | Iron: 1mg