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Cranberry jalapeño salsa with whole cranberries, sliced jalapeños, chopped cilantro, and minced ginger.

Cranberry Jalapeño Salsa

Chill minced cranberries with jalapeño, cilantro, and ginger for an hour to make this cranberry jalapeño salsa.
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Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 60
Ingredients Method

Ingredients
  

  • 12 ounces cranberries
  • 1/4 cup green onion sliced
  • 1 to 2 jalapeños minced
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons ginger grated
  • 2 tablespoons lemon juice
  • 1/2 cup granulated sugar

Method
 

  1. Wash and strain 12 ounces of cranberries, sorting to remove any that are mushy or bruised. Then, process in a food processor or blender in short pulses until they are finely minced but not pureed.
  2. Put the minced cranberries into a mixing bowl. Mix in 1/4 cup of sliced green onion, 1 to 2 minced jalapeños, 1/4 cup of chopped cilantro, and 2 tablespoons of grated ginger. Add 2 tablespoons of lemon juice and 1/2 cup of granulated sugar, then stir thoroughly to combine.
  3. Wrap the bowl with plastic film and chill for 1 hour so the flavors meld. Initially it may taste quite tart, but as it rests, the flavor will deepen.
  4. Present as a salsa alongside tortilla chips or dollop over softened cream cheese with crackers.