Fresh Cranberry Salsa
Enjoy a light and refreshing salsa with this fresh cranberry salsa recipe, perfect any time of the year.
- 1 package cranberries 12oz
- 1/2 bunch cilantro chopped
- 1/3 bunch green onions diced
- 2/3 cups sugar or more to taste
Rinse cranberries and place in a food processor.
Blend the cranberries until the cranberries are in small fragments. Be careful not to over-blend and turn into a mush.
Pour the cranberry fragments into a small serving bowl.
Add the cilantro, green onion, and sugar and stir to combine.
Cover with plastic wrap and let the salsa sit in the refrigerator for 2-3 hours.
Serve with tortilla chips or crackers.
Now, you may be tempted to just put all the ingredients in your food processor and blend at once. And you could. But you run the risk of everything turning into a slimy mush. By breaking the cranberries down only partially, you still get perfect-sized chunks that are well suited for a salsa. Then the sugar combines with the natural juices from the cranberries to merge the flavors together as they rest in the refrigerator.
This recipe is designed to let the cranberries really stand out, but if you prefer a milder profile you can always add more cilantro, green onions, or sugar. The sugar really balances out the tartness of the cranberries. If you get a particularly tart package of cranberries you’ll want to add more sugar in 1/4 cup increments until it suits your taste.