Fresh Cranberry Salsa
Fresh Cranberry Salsa

This is a family favorite! My daughter-in-law Ashley brings this salsa (actually it’s her sister Jodie’s recipe) to family gatherings and it’s always gone quick.  Because cranberries are only available for a short time, did you know you can freeze them? Do not rinse first, simply place the entire package in a freezer bag and use within a few months. To make this salsa, do not thaw the berries, and follow the steps in the recipe.

Cranberry Salsa


12 oz. raw cranberries

1 bunch cilantro, leaves removed

6 green onions, sliced

1-3whole jalepeno (depends on heat desired. Remove seeds for less heat)

2 whole limes, juiced

3/4 cup granulated sugar

Pinch of salt

1 can stewed tomatoes, drainedFresh Cranberry Salsa 1


hen chopping jalapenos (or any hot peppers), use disposable gloves. Cut out the seeds and membrane, that is where the heat is.  I prefer 1 pepper with seeds and membrane removed for flavor and heat that hits your taste buds, but doesn’t burn.  Ashley likes all 3 peppers I think – probably with the seeds too, because she likes it nice and spicy. Fresh Cranberry Salsa 2Rinse the raw cranberries, and shake to drainFresh Cranberry Salsa 3Pull the leaves from the bunch of cilantroFresh Cranberry Salsa 4

To get the most juice from a lime, have at room temperature and roll under the palm of your hand for a few rolls, then cutFresh Cranberry Salsa 5Place all ingredients in a blender or food processor.  To juice lime, squeeze with one hand while twisting a fork into the flesh of the lime to extract  the juice.Fresh Cranberry Salsa 6Pulse all the ingredients to chop and combineFresh Cranberry Salsa 7Allow to chill at least 1 hour for flavors to ‘marry’.

Serve with tortilla chips.

Recipe from Jodie Phillips

Copyright Carrie Groneman, A Mother’s Shadow, 2013


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