Recipes

Cranberry Salsa

Emily McAdam

Cranberry Salsa

Emily McAdam

Salsa Ingredients :

  • 1 (12oz) bag fresh cranberries, rinsed and dried
  • 2 jalapeños, seeded and coarsely sliced
  • 4-6 scallions, green and white parts, sliced (about ½ c)
  • ¼ c cilantro leaves, roughly chopped, packed + additional cilantro for garnish
  • 1 tsp lime juice, freshly squeezed
  • ¼ tsp kosher salt
  • ¾ c sugar, more to taste if desired
  • ¼ tsp cumin

For Serving :

  • Shallow serving dish;
  • 16 oz. cream cheese (or consider half cream cheese, half goat cheese);
  • Crackers (a sturdy variety) or other favorite dipping vessel!

Directions :

  1. Put ingredients (in order) in food processor.
  2. Pulse the mixture in the food processor stopping occasionally to scrape down the sides. Chop until all the ingredients are finely chopped, but not pureed.
  3. Transfer the mixture to a bowl and refrigerate for at least an hour, preferably overnight. Don’t worry if it appears a bit brown at first. As the salsa chills, it will turn a lovely deep red.
  4. Spread cream cheese (or cream cheese/goat cheese mixture) in shallow bowl, top with salsa; garnish with chopped cilantro. (Our family also adds a little dried thyme because we love it).
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