Fresh Cranberry Salsa

Fresh Cranberry Salsa

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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


Recognize a blessing and be a blessing today.

Appetizers with Sun Dried Tomato

Baguette With Oven Roasted Sun Dried Tomato

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Appetizers with Sun Dried Tomato

Appetizers with Sun Dried Tomato and puree

I created this heavenly appetizer using these home oven roasted sundried tomatoes OR the puree, cheese and herbs.  I think you will enjoy serving them and believe me, your guests will think you picked them up at the local specialty shop!

Baguette with Roasted Tomatoes

Option #1

Slice baguette in approx. 1  1/2″ slices,

place on cookie sheet or pizza pan.

Spread with a thin coating of the roasted tomato pesto, then cheese cut to fit the bread and top with sliced fresh basil.

Broil just until cheese (provolone or munster work well) begins to melt.

Cool slightly and serve.  


Option #2

Slice baguette in approx. 1 1/2″ slices.

Spread with a layer of soft cream cheese, then sliced roasted tomatoes at room temperature.

Sprinkle with chopped fresh basil, or whatever herb you desire.


Click HERE  for the easy to follow tutorial to make your own oven-roasted aka sun-dried tomatoes and puree. 

Make them while their in season and freeze for use all year long.

Recipe copyrighted by Carrie Groneman, A Mother’s Shadow, 2013

Recognize a blessing and be a blessing today.