Ingredients
Scale
- 12 oz fresh cranberries (rinsed and sorted)
- 1–2 medium jalapeños, seeded and finely diced
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 cup fresh cilantro, chopped
- 3 green onions, thinly sliced
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1 tablespoon fresh orange zest (optional)
Instructions
- Start by rinsing your fresh cranberries under cold water and discarding any that are soft or bruised. Pat them dry with a kitchen towel. Carefully dice your jalapeños; for a milder salsa, remove all seeds and white membranes. Finely slice your green onions and roughly chop the fresh cilantro. Zest your orange and juice your lime so everything is ready for assembly.
- Place the clean cranberries and the granulated sugar into a food processor. Pulse the mixture in short bursts until the cranberries are coarsely chopped. Be careful not to over-process them, as you want a distinct, chunky texture rather than a smooth purée. Transfer the chopped cranberries to a medium mixing bowl.
- Add the diced jalapeños, sliced green onions, chopped cilantro, lime juice, salt, and orange zest to the bowl with the cranberries. Fold everything together with a spatula until the ingredients are evenly distributed. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This resting period allows the sugar to macerate the cranberries, drawing out their juices and mellowing the heat of the peppers.
- Cook Time: 15 minutes