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Emily’s Winter Cranberry Salsa

This is a delicious way to mix things up for your holiday parties!  Your guests will be asking "what's your secret?" when you "winterize" salsa.



1 (12-oz.) package fresh or frozen cranberries
¼ cup sugar or other sweetener
4 chopped green onions
1 seeded and chopped jalapeño pepper
1 Tbsp grated fresh ginger
1 Tbsp fresh lemon juice
½ tsp olive oil
½ tsp salt
¼ cup chopped fresh cilantro
Pinch of lemon zest
Pinch of lime zest

Tortilla chips, for serving

Lime wedges (to garnish)


1. Pulse cranberries and sugar in a food processor three or four times or until coarsely chopped, stopping to scrape down sides. Add green onions, jalapeño, ginger, lemon juice, oil and salt; pulse three or four more times or until chopped. Stir in cilantro.

2. Top with a pinch of lemon zest and a pinch of lime zest.

3. Cover and chill for at least one hour and up to 24 hours.

4. Serve with tortilla chips. Garnish with lime wedges, if desired.

Yields: Approx. 2 cups

Cranberry Salsa