a cranberry jewel
When it comes to holiday sauces and sides, I’ve never been much for cranberry sauce. Generally, I think it’s too sweet and has a consistency that’s too close to jelly. I do, however, love a good salsa, so what’s been stopping us from taking fresh cranberries and making a good salsa out of them? All you need are some onions, herbs, and natural sweetener to give it a sweet and punchy flavor. I decided to give this salsa an extra special twist as well by adding some juicilicious pomegranate arils! And the pop of extra jewel-toned color doesn’t hurt.
⟶ the recipe
cranberry pomegranate salsa
ingredients
8 ounces fresh cranberries
1 lime, juiced
1 shallot, chopped
2 green onions, chopped
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon red wine vinegar
Salt and pepper
¼ cup pomegranate arils
Handful each of cilantro and mint, chopped
Prep time
20 minutes
Cook time
0 minutes
Total time
20 minutes
8 servings
instructions
Place cranberries and lime juice in a food processor and pulse until it’s a roughly chopped texture.
Add cranberries to a large bowl and toss with the shallot and green onions. In a small bowl, whisk together the honey, brown sugar, and red wine vinegar with a fork. Season with salt and pepper.
Mix the dressing into the salsa, until coated. Stir in the pomegranate arils and herbs.
Taste, and adjust with additional salt and pepper and/or herbs until desired flavor. Refrigerate salsa for at least 30 minutes before serving.
⟶ recipe notes
- While I recommend using fresh cranberries, you can also make this recipe with frozen cranberries. Just allow them to thaw slightly before pulsing
⟶ modifications
- You can add a burst of heat to the salsa by add some chopped jalapeno. Just make sure to remove the seeds so it isn’t overly hot!
⟶ make it ahead
- Store cranberry salsa in the fridge for up to 1 week or freeze for 3 months
