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Cranberry Salsa in a white bowl title image
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Cranberry Salsa

The varied flavors and seasonality of this salsa make it truly unique. So many types of tortilla chips are available these days. For my presentation I included red corn and white corn chips for the holidays.
Course Appetizer
Cuisine American
Keyword cranberry salsa
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 8
Calories 22kcal
Author Toni Dash

Ingredients

  • 12 ounces fresh cranberries
  • 1 medium garlic clove , minced
  • 1-2 jalapeno chile pepper , cored, seeded and minced*
  • 4 tablespoon cilantro , finely chopped
  • 3 scallions , thinly sliced
  • Juice of 3 fresh limes (approximately 1/3 cup)
  • 1/3 to ½ cup granulated sugar (use 1/3 cup, taste when salsa is combined and add more if needed)
  • Salt and Pepper to taste

Instructions

  • Combine cranberries and 1 quart of water in a sauce pan over medium-high heat. Bring to a boil and boil for one minute. Cranberries will begin to pop; do not over cook. Drain.
  • In a mixing bowl combine the garlic, jalapeno, cilantro, scallions and cranberries. Mix by hand, squeezing some of the berries to a pulp and leaving the rest whole.
  • Add lime juice, sugar and salt and pepper to taste. Serve with colorful tortilla chips or thin slices of peeled jicama.

Video

Nutrition

Calories: 22kcal | Carbohydrates: 5g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 8.7mg | Calcium: 7mg | Iron: 0.2mg