I gave up baking or shopping for our co-workers and those other special people whom we wanted to give a small gift to at Christmas. This Cranberry Salsa recipe is easy to create, mass produce, and make a festive looking (and very tasty) gift. In fact at least one annual recipient has requested a refill after one family member inadvertently ate the whole thing in one sitting. It’s that good friends!
This year I purchased 12 oz jars and made 7 batches in one evening (while watching a Hallmark Christmas movie- I’m a sucker for these sappy stories). This filled 10 jars. Although I may have gotten 11 if my husband wouldn’t have taken some to snack on with tortilla chips. In past years I have used 8 oz jars. They work great too, but do leaving your friend wanting more- I promise.
Did you know you can freeze cranberries? They are easy to freeze and thaw very quickly. I stock up before Thanksgiving when cranberries are usually on sale for less than a dollar. Fill freezer bags with the individual bags of berries, and drop in my deep freezer. When I am ready to bake or make this salsa recipe with them, I simple fill a bowl with warm water, pour berries into a strainer, and set in the bowl. A few minutes latter they are ready to use.
- 1 bag of fresh cranberries
- 1/2 a bunch of cilantro
- 4-6 green onions
- 1 tbs fresh ginger
- 1/2 to 1 small jalapeño
- 1/3 c lime juice
- 1/4 c sugar
- salt & pepper
- 1- Rinse cranberries and other fresh ingredients.
- 2- Trim off bulk of stem from cilantro bunch.
- 3- Trim and clean green onion.
- green onion
- jalapeno (you can carefully* remove seeds if you don't want the salsa too spicy)
- smallish piece of ginger (see below how to prepare ginger)
- 5- Blend until everything is pretty well chopped.
- 6- Add rinsed cranberries, lime juice, sugar, salt and pepper.
- Blend again until cranberries are smaller than half's or blended well if you want it smoother.
- Serve over cream cheese with crackers for a more sophisticated appetizer. Or dig in with some great tortilla chips. I also like this on my turkey at Thanksgiving or for post-turkey dinner sandwiches.
- Store in refrigerator. Lasts a few weeks, if you can keep it around that long.
- *To prevent possible injury or cross contamination, I clean my jalapeños with small sandwich bags on my hands. Then inside one out while holding the jalapeño discards and promptly add to trash bin. (This started after I burned by eye hours after cleaning up from cooking with jalapeños.)
- **Use the back of a spoon to easily scrape skin off fresh ginger. Then use a knife or micro-plainer (grater) to harvest ginger. In this recipe I cut a small (think starlite mint) size piece right into the food processor)
- To create gift- Purchase an attractive container or jar and download our tags (with ingredients included) to wrap around your gift.