As weird as the words cranberry and salsa sound together, cranberry salsa is actually really good! Think of it as salsa's sweeter cousin with a little pizzaz. It's tart, tangy, a little sweet, with a little bit of spicy. Of course the spicy-ness is all up to you and how heavy your jalepeño hand is.
Another reason that makes this the more like-able cousin of salsa is the versatility. Eat it on chips, on crackers, on chips with cream cheese, on crostini with brie, or even with a spoon! There are multiple ways to dress up this stuff and make it into an appetizer fit for whatever occasion.
After buying cranberries for my cranberry shrub (the bags were on sale 2 for $5), I had a plethora of cranberries that I had NO CLUE what to use for. I actually bit into one, because I've never had a "raw" cranberry before. A word of advise, DON'T pop one in your mouth just for the fun of it. They're so tart! Bleh! But, cooked, or accompanied by other complimentary ingredients, they can make some really great things. Just not by themselves, okay?
Whip this cranberry salsa up in minutes for the perfect appetizer this holiday! Oh, and if you decide to leave the block of brie on the table and leave the house for a few minutes, it may just disappear. And it may just be your dog that stole the precious cheese. Be warned.
- 1 cup cranberries
- 2 T. chopped cilantro
- 1 jalepeno, seeds removed
- 1 pear, sliced
- 3 T. sugar
- 1/4 tea. salt
- 2-3 T. lime juice
- Combine cranberries, jalepeno, pear, and cilantro in a food processor and mix until there are no large chunks anymore.
- Add sugar, salt, and lemon juice and puree until chunks are a good small size.
- Add more sugar, salt, or lemon juice to taste, if necessary.
- Store in an airtight container in the fridge for up to 2 weeks.