Cranberry Salsa has become a family favorite. Introduced to our family by Sandy Sports Holm, the recipe was given to her by a friend. Sandy brought it to Christmas as an appetizer, it looked so beautiful – bright cranberry with flecks of green upon white cream cheese!

Then the flavor, a sweet tartness, very refreshing. Cranberries, a fruit with a very short season, are harvested between the end of September and early November. Wisconsin is the leading producer of cranberries in the U.S., and I thought it was Massachusetts!  When I see them start to appear in the grocery stores, my mouth starts watering for this salsa recipe. Cranberries can be frozen for several years – which bodes well with me. Last year I had frozen some cranberries, and pulled them out in early September to make this recipe. I took it on a wine tasting excursion, all the guests loved it! The salsa tasted as delicious as when I used the fresh cranberries.

The recipe is simple, and can be frozen. It actually makes enough for two batches. Enjoy!

Cranberry Salsa

• 1 – 12 oz bag of cranberries, rinsed and drained (3 cups)
• 1/4 cup minced green onion
• 2 small jalapeño peppers, cored, seeded and minced
• 1/2 cup sugar
• 1/4 cup cilantro leaves minced (save some to garnish)
• 2 tbs finely grated fresh ginger
• 2 tbs fresh lemon juice
• 2 – 8 oz cream cheese

After rinsing the bag of cranberries, put in food processor and pulse until finely chopped, not mushy.

Place in bowl with onions, jalapeños, sugar, cilantro, ginger and lemon juice and stir.

Cover with plastic wrap and refrigerate at least 4 hours so the flavor develops. Serve over cream cheese with crackers or chips.

~ Cookin’ Cowgirl Susie