The Pioneer Woman Tasty Kitchen
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Cranberry Salsa

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Level: Easy

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Description

Tart, spicy, full of flavor, the perfect (healthy) holiday appetizer.

Ingredients

  • 2 pounds Fresh Cranberries
  • ¼ cups White Sugar
  • 1 Tablespoon Salt (scant, To Taste)
  • ¼ cups Lemon Juice
  • 4 whole Green Onions
  • 1 whole Fresh Jalapeno (seeded To Taste)

Preparation

Note: check out the related link for pictures and cranberry-related ramblings.

Rinse cranberries, drop ‘em in a food processor, pulse till chunky.

In a bowl, mix chunky cranberries, sugar, salt, and lemon juice. Set aside.

Chop green onions and jalapeno. Remove seeds and ribs from inside the jalapeno to reduce heat, leave them in if you like to live dangerously.

Taste-test the cranberries. The tartness can be pretty extreme, so you may need to add sugar.

Mix cranberries, onions and jalapenos all together.

Seal up in a container and let it sit in the fridge overnight (at least). Salsa will only get better the longer it sits, but that first overnight rest is crucial to allow the sugar and lemon juice to break down the cranberries and make them yummy.

Best served with plain tortilla chips, but also good with crackers. Excellent as a relish on ham!

One Comment

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Profile photo of ClaireS

ClaireS on 11.14.2010

Oh my!!! This sounds fabulous!

On the hunt for something fun to do with cranberries this year. I grew up on the stuff in the can (complete with lines on the side) and have vowed to never eat it again!

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