This refreshing and tangy salsa with a hint of ginger is perfect for holiday appetizers, a topping for roasted meats, or as a dip with tortilla chips.
Ingredients:
- 12 ounces (340g) fresh cranberries (frozen can work, thaw first)
- 1 small red onion, finely chopped
- 1-2 fresh jalapeños, finely chopped (adjust to taste)
- 1-inch piece of fresh ginger, grated (about 1 tablespoon)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup orange juice
- 1/4 cup granulated sugar (or honey for a natural option)
- Zest of 1 orange
- 1 tablespoon lime juice (optional for added zing)
- Salt to taste
Instructions:
- Prepare the cranberries:
- Rinse the fresh cranberries thoroughly and pat them dry. If using frozen cranberries, ensure they are fully thawed.
- Chop and blend:
- In a food processor, pulse the cranberries until they are roughly chopped. Be careful not to puree them—you want the salsa to have texture. Transfer to a mixing bowl.
- Combine ingredients:
- Add the finely chopped red onion, jalapeños, grated ginger, and cilantro to the cranberries. Mix well.
- Sweeten and season:
- Stir in the orange juice, sugar, and orange zest. Add lime juice if you prefer extra acidity, and season with a pinch of salt.
- Adjust flavors:
- Taste the salsa and adjust the sweetness, salt, or spice level to your liking. Add more sugar for sweetness or jalapeño for heat.
- Chill and serve:
- Cover the bowl and refrigerate the salsa for at least 30 minutes to allow the flavors to meld. Serve chilled with chips, roasted turkey, or grilled fish.
Tips:
- For a smoother texture, blend everything together in a food processor but keep it chunky.
- Add pomegranate seeds for a festive touch and extra sweetness.
- This salsa can be made a day ahead for enhanced flavor!
Enjoy your Gingery Cranberry Salsa! 🌟