Cranberry Salsa Recipe
When I woke up this morning, I didn’t know there was such as thing as cranberry salsa.
Then, I had lunch at a Mexican restaurant that was featuring a delicious seasonal salsa with cranberries and pineapple. I loved the idea so much that I came home, researched the recipe, made it – and am now posting it!
This could be a unique and crowd-pleasing addition to your Thanksgiving meal – especially if your family is open to non-traditional food items.
This fruit salsa is incredibly fresh tasting and addictively tart.
The sugar takes away some but not all of the bite of the fresh cranberries. As noted below, use between 1/2 and 3/4 cup of sugar, depending on your sweetness preference.
The Cost: Cranberry Salsa
- Cranberries = $1.59
- Pineapple = $.79
- Green onions = $.40
- Ginger = $.15
- Lime = $.39
- Sugar = $.20
Total cost of recipe = $3.52
This is a very affordable seasonal appetizer. Add some tortilla chips, and you have a complete appetizer for right around $6.00.
Serve this cranberry salsa with a batch of homemade corn tortilla chips
Check out: Leftover turkey and cranberry salsa nachos
Try these other fruit salsas:
- 12-ounce bag fresh cranberries
- 8-ounce can chunk pineapple (or 2/3 cup fresh chopped pineapple)
- 4 green onions, chopped
- 1 teaspoon fresh minced ginger
- Juice of 1 lime
- 1/2 to 3/4 cup white granulated sugar
- Pinch of salt
- Using a food processor, pulse cranberries until very finely minced. Transfer contents to a mixing bowl and add in the rest of the ingredients and mix well.
- Refrigerate for several hours to allow flavors to blend. Serve with tortilla chips.
Recipe adapted from MinnesotaMonthly.com