This cranberry salsa has a combination of spice and tang. It’s perfect for the holidays, but it’s great for anytime of year. Serve it with your turkey or pair it with goat cheese for an extra special spread.
This year, I decided to make something new for cranberries. I usually make my favorite cranberry relish, but I really wanted to think a little outside the box, and I wanted something that would pair well with goat cheese (since I was trying to find a way to use up a log I bought by accident). I knew that cranberries would be perfect, but I was having a little trouble deciding what to make.
Luckily, I had all of these ingredients on hand (with the exception of the cranberries themselves), and I was able to whip this up in 5 minutes. Literally 5 minutes. I didn’t even chop the cilantro. It was all going into the food processor anyway. I did take out the large stems, but you probably don’t even need to do that if you don’t want.
This salsa is seriously good. For Thanksgiving, I paired most of one recipe with some goat cheese, which I spread onto a plate and served with Ritz crackers. I saved a little less than half of the recipe to eat with tortilla chips, too.
We all liked it so much I ended up making a second batch so I can have it on hand for Christmas. It’s frozen in the freezer just waiting to be eaten.Print
- 1 12-ounce bag fresh cranberries
- 1/3 cup roughly chopped onion
- 1 garlic clove
- 2 tablespoons sugar
- 1 lime, quartered
- 1 tablespoon lime juice
- 2 – 3 tablespoons diced jalapeños (from a can)
- 1 cup cilantro (leaves and small stems)
- 1/2 teaspoon coarse salt
- Place all ingredients into a large food processor. Blend until almost smooth.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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