Fresh cranberries are minced up into a healthy, fresh, and vibrant salsa. It’s served best over a brick of cream cheese with some crackers.
The first time I had this salsa was more than 10 years ago when my aunt brought it to a family party. It was devoured and became an instant legend. I brought it to a holiday party 5 years ago and I still get emails asking me for the recipe. It’s a hit every single time!
Cranberry Salsa over Cream Cheese
- 12 oz cranberries
- ¼ cup sliced green onions
- 2 jalapeños, minced
- ¼ cup fresh cilantro leaves, minced
- 2 tablespoons finely grated fresh ginger
- 2 tablespoons lemon juice
- ½ cup sugar
- Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place cranberries in a food processor or blender; pulse until finely chopped but not mushy.
- Place crushed cranberries in a bowl; mix together with green onions, jalapeños, cilantro leaves, and ginger. Pour lemon juice and sugar over and stir together.
- Cover with plastic wrap and refrigerate and allow flavors to develop. It will be a bit tart to begin with, but as it is allowed to sit it will develop even more flavor.
- Can be served as a plain salsa, but is amazing served over cream cheese with crackers.
This recipe calls for fresh ginger. When using ginger it is easiest to cut off any knarled spots before peeling. Once peeled you can grate it easily on a hand grater. Once it gets down to a nubbin of stringiness just toss the stringy mess away.
Homemade tortilla chips are a breeze to make and are just like those ones you get at great Mexican restaurants. Just cut up corn tortillas into 6 wedges. Fry them in some vegetable oil for about 2 minutes until they harden up. Remove and drain on paper towels and salt immediately.