Ingredients
Scale
- 12 oz fresh cranberries (rinsed and sorted)
- 1/2 cup green onions (finely chopped)
- 1/2 cup fresh cilantro (chopped)
- 1 jalapeño pepper (seeded and minced)
- 3/4 cup granulated sugar (adjust to taste)
- 2 tablespoons lime juice (freshly squeezed)
- 1/4 teaspoon salt
- Optional: 8 oz cream cheese for serving
Instructions
- Start by rinsing your fresh cranberries under cold water and discarding any soft or bruised berries. Pat them dry with a paper towel. Slice your green onions thinly, using both the white and green parts. Remove the seeds and ribs from the jalapeño if you prefer a milder salsa, then mince it finely. Chop the fresh cilantro leaves until you have a packed half-cup.
- Place the fresh cranberries into a food processor. Pulse the berries several times until they are coarsely chopped. Be careful not to over-process them; you want distinct bits of cranberry, not a smooth puree. Transfer the chopped cranberries into a medium-sized mixing bowl. Add the chopped green onions, cilantro, minced jalapeño, lime juice, salt, and sugar to the bowl.
- Stir the mixture thoroughly until the sugar begins to dissolve and coat the ingredients. Cover the bowl with plastic wrap and place it in the refrigerator. For the best flavor, let the salsa chill for at least two hours or overnight. This resting period allows the cranberries to release their juices and the sugar to mellow out the tartness. Before serving, give the salsa one last stir and serve it plain or over a block of cream cheese.
- Cook Time: 15 minutes