Cranberry Salsa
  • 1 (12 ounce) bag fresh cranberries
  • ⅔ cup white sugar
  • 6 - 8 green onions
  • 2 tablespoons pickled jalapenos (we like heat, use less if you don't)
  • 1 lime, juiced
  • ¼ cup chopped cilantro
  • ¼ teaspoon salt
  1. Wash fresh cranberries. Pick through and discard any soft cranberries.
  2. In the bowl of a food processor combine the cranberries, sugar, green onion, jalapenos, lime juice, cilantro, and salt.
  3. Pulse several times until a coarse consistency is reached, stopping to scrape down the sides of the bowl so the ingredients are evenly chopped.
  4. Put in a bowl and cover, put in the fridge for several hours to allow the flavors to blend.
  5. Cook's Notes: If the dip is still too tart for you, add more sugar. I saw some recipes with up to a cup of sugar. I like tart and this was enough sugar for me, but you might need to add more to suit your taste. Also, feel free to add more cilantro if desired. I don't care for a lot of cilantro, too much and it tastes soapy to me. As far as the jalapenos go, you could also use fresh. The more seeds you leave in the hotter it will be. I have found Bread & Butter Jalapenos in the jar and I like the flavor they bring to all my dips that use Jalapenos and I think they are easier to work with. Just take what you need out the jar, give them a rough chop and you're ready to go.
Recipe by Sunflower Supper Club at