Pulse cranberries and sugar in a food processor 3 to 4 times or until coarsely chopped, stopping to scrape down sides. Add chopped green onions, chopped jalapeño pepper, grated fresh ginger, lemon juice, and salt; pulse 3 to 4 times or until chopped. Stir in chopped fresh cilantro. Cover and chill 2 to 24 hours. Serve with tortilla chips. Garnish with lime wedges, if desired.
Note: To make ahead, prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month. Thaw in refrigerator 12 hours. Stir in cilantro just before serving.
I've made this several times for Thanksgiving and Christmas gatherings. It's a great fresh addition to the usually heavy foods served during the holidays. I have made it with and without cilantro depending on the audience, and served with either pita chips or tortilla chips. It's a crowd-pleaser!
This is a "bright"-tasting salsa, a nice change from regular salsa. Wonderful for the holiday season. Next time I might add a bit more jalapeno. This will definately be added to my list of favorite holiday recipes.
I really liked this and it went over well at my family's Christmas. The flavors are very unexpected (the ginger really makes it stand out IMO), and it's so much lighter than the usual appetizers. I served with blue tortilla chips which made for a very festive presentation.
This is one amazing salsa- very delicious and unexpected! You would never know that cranberries are the main ingredient. My guests loved it and everyone wanted the recipe. I used regular onion and lime juice and I will be adding this to my annual recipe list.
Very good, tasty and attractive holiday salsa.
We followed the recipe except we used a hand cranked food processor instead of electric to avoid over chopping the ingredients.
Everyone enjoyed the salsa and wanted the recipe.
The next time we may try red onion instead green onion.
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