Fresh Cranberry Salsa

This salsa is beautiful! It  is the perfect appetizer for the holidays because it uses cranberries. It also is fresh tasting, sweet, tangy and delicious. If you enjoy cilantro or cranberries I think you will love this.


I feel that this dish gets better as it sits, but not for so long that the cilantro goes soggy. Really, if you have extra cranberries or need an impressive, simple and tasty appetizer for a holiday party--this salsa should be your new best friend.

Fresh Cranberry Salsa
Sugar Betty creation


Notes: Cilantro tends to get soggy, so add it an hour or two before serving. That way the flavors combine without the cilantro becoming mushy. Also, I've made this with and without a little cumin and lime juice. Both versions turned out good; slightly different, but neither one better than the other.


Make sure to season the salsa with additional salt, if needed, after all the ingredients have been added.


1 (12 oz) package fresh cranberries
3/4 - 1 cup sugar (depending on how sweet you want your salsa)
2 jalapenos, seeds and ribs removed and minced
3-5 scallions, thinly sliced
1/4-1/3 cup cilantro, finely chopped
1/2 teaspoon salt
1/2 teaspoon cumin *optional
fresh lime juice* optional




Place cranberries in a food processor and pulse until the cranberries are coarsely chopped (3-5, 1-second pulses), you don't want them pureed. You can coarsely chop cranberries by hand as well. Pour chopped cranberries into a bowl add sugar and let sit for 10 minutes. 


Stir minced jalapeno and scallions into the cranberry/sugar mixture. Mix in salt and taste. Add chopped cilantro about 1-2 hours before serving and let flavors meld. Taste and adjust salt as necessary.


Serve over cream cheese, goat cheese or brie with chips and crackers.