Foodie Friday: Cranberry Salsa

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I actually made this Cranberry Salsa back during the holiday season, but somehow forgot to get around to posting it. I think it is a nice alternative to your classic salsa and chips potluck item. I used the cranberry salsa as a topping to bread with brie. It also works with chips, but I happen to like making the salsa spicier and the brie to balance the more biting taste of the cranberry mixture. I have yet to try this, but I bet it would be tasty in a burrito too!

-12 ounce fresh cranberries
-2 medium garlic clove, minced
-1-2 jalapeno chile pepper, cored, seeded and minced
-4 tablespoon cilantro, finely chopped
-3 scallions, sliced thinly
-3 limes, juiced
-1/2 cup sugar
-salt and pepper to taste
  • To cook cranberries, bring to boil 1 quart water and cranberries. Boil for minute, as cranberries begin to pop, then drain. Let cool.
  • Mix garlic, jalapeno, cilantro, scallions, and cranberries. The fun part is squeezing some of the cranberries by hand, while leaving others whole.
  • Add lime juice, sugar, salt and pepper.

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