Cranberry Salsa
This Cranberry Salsa recipe is a great way to include cranberries into your traditional Thanksgiving meal…and have people actually eat & enjoy them!!
Ingredients:
1 12 ounce pkg fresh cranberries, remove stems
2 finely diced large celery stalks
1 finely diced small white onion
1 jalapeno pepper, seeded and minced (for a spicier salsa include the seeds & ribs)
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher or sea salt
3 tablespoons fresh lime juice
1/8 – 1/2 cup sugar (or xylitol for healthier version) – the amount depends on your desired tartness or sweetness
Directions:
1. Process cranberries in a food processor until coarsely chopped. Transfer to a medium bowl and add remaining ingredients. Stir well to combine.
2. Refrigerate until ready to serve.
**The salsa is best if made at least 3 hours or up to 1 day in advance to allow flavors to meld. Store in an airtight container in the fridge.
Ingredients:
1 12 ounce pkg fresh cranberries, remove stems
2 finely diced large celery stalks
1 finely diced small white onion
1 jalapeno pepper, seeded and minced (for a spicier salsa include the seeds & ribs)
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher or sea salt
3 tablespoons fresh lime juice
1/8 – 1/2 cup sugar (or xylitol for healthier version) – the amount depends on your desired tartness or sweetness
Directions:
1. Process cranberries in a food processor until coarsely chopped. Transfer to a medium bowl and add remaining ingredients. Stir well to combine.
2. Refrigerate until ready to serve.
**The salsa is best if made at least 3 hours or up to 1 day in advance to allow flavors to meld. Store in an airtight container in the fridge.