My co-worker had this recipe in her Taste of Home magazine and I, intrigued, quickly copied it down. It sounded like a easy to make, delicious alternative to summer’s salsas and a great way to use the seasonal fruits (cranberries) that are available now.
This is whipped up in the food processor so it couldn’t be any easier. It was sweet and tangy while the flavor of the lime really brightened it up. It also has that cinnamon-cumin flavor combo that I love!
It was delicious with chips, but it would also be excellent with some cream cheese on a butter cracker like Ritz. Then you would have that sweet, sour, creamy, salty thing going on. And I bet it would make a wonderful and unique filling in a Butterflied Pork Loin.
I made this last Friday for a potluck and it was a huge hit. Everyone wanted the recipe. I’ll be making it again this week for us at home.
If your looking for something a little unique, but ultimately delicious, then you found it right here. Fresh Cranberry Salsa!
Recipe found in Taste of Home Magazine
- 1 bag (12 oz) fresh cranberries
- 3/4 cup sugar
- 1 can (4 oz) diced green chilies
- 3 Tablespoons fresh minced cilantro
- 2 green onions (I used 1 slice of a red onion)
- 2 teaspoons lime juice
- 1 teaspoon grated lime peel
- 1/4 teaspoon each cinnamon, allspice, and cumin.
Place all ingredients in a food processor and pulse till blended. Transfer to a serving bowl and refrigerate until serving time. Serve with chips.
Check out these other Cranberry Salsa recipes!