I like lime juice and zest; however, you may substitute a lemon. I’ve also seen cranberry orange salsa, so I feel the orange zest and orange juice would work here.

You can also leave some membranes in or add a second jalapeño if you want to spice this up. As is, it’s pretty delicate.

You need to prepare this ahead of serving it and it’s because it must go in the refrigerator for a minimum of an hour to help the flavors mix and mellow.

You may possibly get away with simply 1/3 cup of sugar in this recipe if you’re trying to reduce it. However, I wouldn’t go below that. (It also can rely upon how tart your cranberries are.)

This salsa can unleash more juice as it sits. You can strain it a small amount or use a slotted spoon if you need it drier when you serve it.

Ingredients

• 12 oz. of fresh cranberries
• 1/2 cup chopped cilantro
• 1/2 cup of green onions
• 1 jalapeño pepper, chopped and seeded
• 1 lime juice and zest
• 1/2 cup sugar, granulated
• Salt and pepper

Easy Cranberry Salsa Recipe

• Place all ingredients into a food processor and pulse till well mixed. Make sure not to over-mix; you want it to be just a slightly chunky consistency and don’t want it to turn into liquid mush.
• Transfer the cranberry salsa to a bowl, cover it nicely, and refrigerate for 1-2 hours before serving. (This helps the flavors mix and mellow.)
• Serve with crackers or chips or with cream cheese over French bread slices. Or serve over baked Brie for a holiday appetizer or use to feature a sandwich or wrap.

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