Cranberry Salsa
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Here’s a fun and festive holiday appetizer: Cranberry Salsa! Yes, you read that right—salsa made from fresh cranberries. I discovered this unique recipe from a fellow member of Pinching Your Pennies, an excellent forum website that shares creative and budget-friendly ideas.
Initially, I was a bit apprehensive about the Serrano pepper called for in the recipe. Not being a fan of extremely spicy foods, I decided to substitute with extra green pepper. However, in hindsight, I think using jalapeños instead would have been a better choice for taste. The salsa could have benefitted from that extra kick to balance the sweetness. So, if you’re also wary of Serrano peppers, opt for jalapeños instead.
Even with my milder version, the salsa turned out delicious. It was a refreshing change from the usual and a fantastic way to incorporate fresh cranberries into a dish. Give it a try—it’s a wonderful, unexpected addition to any holiday spread!
Ingredients for Cranberry Salsa
- CRANBERRIES
- PEARS OR APPLES (I USED APPLE)
- BELL PEPPER
- HONEY
- SUGAR
- SERRANO PEPPER (OR JALAPENO)
- ORANGE ZEST (PEEL)
- ORANGE JUICE
- CANOLA OIL
- SALT
Instructions for Fresh Cranberry Salsa Recipe
Prep the Serrano Pepper: Ensure the Serrano pepper is finely diced. This will help distribute the heat evenly throughout the salsa.
Combine Ingredients: Place all the prepared ingredients into a food processor.
Process: Pulse the mixture until it reaches a slightly chunky consistency. Be careful not to over-process; you want some texture in your salsa.
And there you have it! Serve this delightful Cranberry Salsa with your favorite chips or crackers for a unique and flavorful appetizer that will surely impress your guests. Enjoy the burst of flavors and the festive touch this salsa adds to your holiday parties!
Frequently Asked Questions
Can I use a different type of pepper?
Yes, if you’re not a fan of Serrano peppers or want a milder heat, you can use jalapeños or even a mild green bell pepper. Each will give the salsa a different level of heat, so choose according to your preference.
How should I store leftovers?
Store any leftover Cranberry Salsa in an airtight container in the fridge. It will stay fresh for up to 3-4 days. Give it a stir before serving again to redistribute the flavors.
Can I use dried cranberries instead of fresh?
Fresh cranberries are best for this recipe as they provide the right texture and tartness. Dried cranberries won’t offer the same freshness and might make the salsa too sweet.
What can I serve with this salsa?
Cranberry Salsa pairs wonderfully with a variety of dippers like tortilla chips, pita chips, or even as a topping for grilled chicken, pork or fish. Crackers are another option, like wheat thins or Ritz crackers. It’s also great served over soft cheeses like Brie, cream cheese, or goat cheese.
Can I make this salsa ahead of time?
Yes, you can make the salsa a day ahead. The flavors meld together even better when it sits overnight. Just be sure to store it in the refrigerator and give it a good stir before serving.
How do I adjust the spiciness level?
To adjust the spiciness, vary the amount of Serrano pepper or replace it with a milder pepper. Removing the seeds and membranes from the pepper will also reduce the heat.
FOR MORE RECIPES LIKE THIS, TRY:
- Cranberry Salsa Appetizer
- Quick Cranberry Jalapeno Jelly
- Easy Creamy Cranberry Jalapeno Dip
- Apple Cranberry Fruit Salad
Cranberry Salsa
Real Mom Kitchen
Equipment
Ingredients
- 12 oz bag cranberries
- 1 cup pears or apples I used apple
- ½ cup bell pepper
- ¼ cup honey
- ½ cup sugar
- 1 serrano pepper
- 1 tsp orange peel zest
- 2 Tbsp orange juice
- 1 Tbsp canola oil
- pinch of salt
Instructions
- Make sure Serrano pepper is diced very fine. Put all ingredients in a food processor and process until just slightly chunky.
