I love this recipe so much, I usually make it for both Thanksgiving and Christmas. It’s really good served over cream cheese as it calls for but I think it is perfect as is, all by itself. I had this for the first time at a work potluck years ago and I went home and figured out how to make it. It is so pretty served in a crystal bowl during the holidays, the colors are perfect for your festive table. I was never a lover of the canned cranberry sauce jell stuff so this is a nice fresh alternative to that and I think a major upgrade. I have found that even people that claim to not like some of the ingredients in this recipe end up liking it anyway, everyone seems to love it.
Fresh Cranberry Salsa Recipe
- 2 bags of fresh cranberries pick over and discard any bruised berries
- 2-4 jalapeno or serrano peppers finely minced, depending on how spicy you like it
- 1 bunch of green onions chopped
- 1/2 cup fresh cilantro chopped
- 1 cup sugar
- 2 lemons juice and zest
- 4-5 Tbl grated fresh ginger
- 1 tsp salt
- 2 blocks of cream cheese
- table water crackers
Put peppers, green onions and cilantro in the food processor and mince together on pulse until combined. Put mixture in large bowl and add lemon juice, zest, salt,grated ginger and sugar, mix together. Put cranberries into processor and pulse until chopped, you want them to just be chopped not mushy. Add berries to the herb mixture and let set in fridge for at least 6 hours but it’s really best over night. Do not taste it until it has set in the fridge or else it will be bitter but make sure to taste it before you serve it and add more sugar if you don’t think it’s sweet enough. Serve over cream cheese with table water crackers.