Cranberry Salsa

Cranberry Salsa

78 Reviews 5 Pics
  • Prep

    15 m
  • Ready In

    15 m
SHASH
Recipe by  SHASH

“Tangy and sweet with a bit of a bite. Quick and easy, and always requested at gatherings.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

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Reviews (78)

Rate This Recipe
KNBUCHANAN
127

KNBUCHANAN

I gave this as gifts this year in little canning jars. Everyone wanted the recipe. Just a tip - it tastes better after at least a day in the fridge. Add sugar to taste..I probably cut out about a 3rd of it, and increased the peppers because I like it hot!

Christy
86

Christy

I make this and spoon it over cream cheese. Let it set in the refrigerator over night so it blends some with the block of cream cheese (make sure and poke holes in the block of cream cheese. Serve with crackers. I won 1st place on a radio station Thanksgiving contest for this salsa dip recipe.

HEIDI
59

HEIDI

I've made this recipe, but decreased the sugar to 1/2, 1 lime & 2 jalepenos. Soooo yummy. The best thing you can do though, is dump the salsa over a cube of cream cheese. It's so pretty too. Serve with tortillas chips and/or crackers.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 144 cal
  • 7%
  • Fat
  • 0.3 g
  • < 1%
  • Carbs
  • 37.4 g
  • 12%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

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Cranberry Red Wine Relish

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