Gingery Cranberry Salsa
A vibrant and refreshing Gingery Cranberry Salsa perfect for holiday gatherings.
Equipment
- food processor
Ingredients
Gingery Cranberry Salsa
- 1 12-ounce bag fresh cranberries
- ⅓ cup sugar
- ½ jalapeño ribs and seeds removed
- 1 1-inch knob fresh ginger root peeled
- 1 clove garlic
- ½ cup fresh cilantro leaves
- ½ cup fresh parsley leaves
- 1-2 lime juice and zest to taste
- ½ teaspoon salt more to taste
- ½ cup salted roasted pistachios optional
Instructions
Instructions
- Chop Cranberries: Blitz cranberries in a food processor until broken down into a very finely chopped texture, being careful not to overly-chop or puree them. Transfer to a bowl.
- Combine with Sugar: Toss cranberries with sugar.
- Chop Aromatics and Mix: Add jalapeño, ginger, garlic, and cilantro to the food processor; pulse until finely chopped. Mix into the cranberry bowl; add lime juice, zest, and salt.
- Let It Rest (Optional): Let the salsa rest for 12-24 hours, if you can! This helps the cranberries tenderize and get super juicy, and the flavors will all come together so well!
- Also Optional: add pistachios to the same food processor, pulse until finely chopped, and add to the cranberry salsa just before serving.
Notes
This salsa is best served fresh, but the flavors improve when allowed to rest for a while.
Nutrition
Serving: 1½ cupCalories: 120kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 10gVitamin A: 2IUVitamin C: 15mgCalcium: 2mgIron: 4mg
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