Today we are graced with a recipe for cranberry salsa, just in time for parties and holiday celebrations. With Grey Cup parties and American Thanksgiving happening in November, and Christmas next month, sweet and tangy homemade salsa is a winning appetizer option. Cranberry salsa would also make a perfect host or hostess gift for any upcoming get together.
This recipe comes from a dear friend from my college years in Illinois. A true epicure and native Oregonian, anything from Jane is bound to be exquisite. What’s more, she enjoys blessing others with her culinary skills. So be sure to scroll down and get Jane’s tips on how to bundle up a jar of cranberry salsa to give away, which I am sure she has done often!
Getting to prepare this recipe gladdened my heart. First, because I felt thankful for the friendship that brought it my way. And secondly, Jane’s salsa offered a new way to serve cranberries. I chose to serve the salsa with homemade Swedish hard tack crackers, and it was a delicious pairing.
Since I wasn’t sure that my family would appreciate the jalapeno, I split the batch into a mild (with sweet pepper) and a medium version (with jalepeno pepper). As it turned out, the Jane’s original recipe with jalepeno was not too spicy at all. It was perfect! Another reason for me to give thanks. Make this gorgeous red and green salsa and you’ll be thankful too!
Recipe for Jane’s Cranberry Salsa
by Jane C.
- 1 lb. raw cranberries (sometimes they come in 12 ounce packages, which is fine)
- 1 small bunch green onions
- 1 small jalapeño
- 1/2 bunch cilantro
- 1/3 to 1/2 cup sugar [or 1/4 cup honey]
- 1/4 cup orange juice or juice of one fresh lemon
- Use a food processor to finely mince the cranberries. Place those in a large bowl. Place the green onions, jalapeño, and cilantro in the food processor and mince. Toss in with cranberries. Add sugar and juice.
- Refrigerate at least 4 hours. Serve as an appetizer with crackers, or use as a topping for a pork roast. I like to serve it at a party with a round of softly baked brie cheese, but that is, of course, optional.
One final note:
This can be made and canned in wide mouth 1/2 pint jars. Use a boiling water bath for 10 minutes. Use a small square of Christmas fabric and a pair of pinking shears (the scissors that cut with the fringe edge), then place over the top of the lid; use a screw-on lid to secure. Safety pin the recipe to the fabric and sell at a bazaar, take it to a cookie exchange for a different treat, or give to friends.