Cranberry Salsa

  • Yield: 3 cups


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