Our cranberry salsa is just the tart treat you’ve been craving as the holidays approach. But beware, if you set it out as an appetizer, it’s usually all gone before the meal. Consider a double batch if you have a crowd. And it pairs perfectly next to some turkey and stuffing (I eat it by itself with a spoon that way).
I snagged this recipe from a former colleague who already knew the recipe was such a hit that she brought copies of the recipe with her (she’d taken it to other events and had so many requests she learned her lesson & knew to come prepared)! And it was that fantastic and more. So if you stumble across this sometime, Julie T., a huge thanks from my family (and I mean my entire massive God-bless-us-every-one extended family as seen in our brownie post) to yours.
I’ve tweaked it a titch to make it just right for us, so I hope you’ll share it with those you love as well – and save the paper by telling them to visit Four Sisters Dish of course. Do it for the rainforest and for the Moore sisters! ~Robin
- 1 16 oz. bag of cranberries
- ¼ c. cilantro
- 2 – 3 T. of fresh lime juice (one lime or a little more)
- 2 jalapeño peppers, seeded and minced
- ¾ c. sugar
- Tortilla or pita chips for dipping
- Cream cheese (optional)
Place cranberries and cilantro in a food processor; pulse until cranberries are to the desired chopped size. You want small chunks but not to liquefy them. You need some texture.
I then hand-mince my jalapeños because I don’t trust the processor not to pulverize them a bit too much.
Fold in jalapeños and sugar until well combined. Serve over cream cheese if desired (I love it by itself on a chip, but cream cheese just adds some richness).
WW Freestyle Info.: Makes ten ¼ cup servings at 4 points each. Note: If you use sugar substitutes (I don’t, so I can’t advise on amount needed; use to taste), this recipe could be ZERO points.