Recipe: Cranberry Salsa

This is probably my favorite holiday recipe. It’s great with tortilla chips as an appetizer but I also like it in place of more traditional cranberry sauce. Regardless, it’s one of those great recipes that is incredibly easy but will get you huge compliments.

I would post a picture of it but it was eaten too fast and alas, there is none left. Even Ruth loved it, she chose to just lick it all off the chips and then ask for more.

I suppose I’ll have to make it again this season.

1 bag (12 oz.) fresh or frozen cranberries (no need to thaw)
1 Granny Smith apple, peeled, cored and cut in chunks
1/2 large red pepper, cut in chunks
1/2 medium red onion, cut in chunks
3/4 cup sugar
1/2 cup cranberry juice (make sure it is the no-sugar added variety)
1 small jalapeno pepper, minced (I remove the seeds as H. doesn’t like things too spicy but you could adjust for your own taste.)
Zest from one small lime

Put cranberries, apple, red pepper and red onion into a food processor. Pulse until very finely chopped. If you are like me and have a very small food processor you can chop each thing on its own and then combine in a separate bowl. Stir in remaining ingredients until well mixed. Cover and refrigerate.

*Adapted from the 12/6/05 issue of Women’s Day.


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