Cranberry Salsa

  • Yield 3 cups

Spicy cranberry salsa is a perfect accompaniment to turkey sandwiches and a great dipper for pita chip.


2 cups fresh cranberries
4 teaspoons grated orange peel
2 large oranges, peeled (white membranes removed), chopped and drained
1/4 cup each minced onion and salad oil
1 tablespoon each minced fresh cilantro (coriander) and minced fresh ginger
1 small fresh hot green (jalapeno or serrano) chile, seeded and minced


  1. Chop cranberries in a food processor or blender, half at a time. Combine cranberries, orange peel, drained oranges, onion, oil, cilantro, ginger, and chile. Stir to blend; season to taste with salt. If made ahead, cover and refrigerate until next day.

Recipe courtesy of the Wisconsin State Cranberry Growers Association



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