Fresh Cranberry Salsa: A Festive Holiday Appetizer
Ingredients
- 2 cups dried cranberries
- 1 cup fresh orange juice
- 1/4 teaspoon cayenne powder
- 2 teaspoons cumin (to taste)
- 1 teaspoon red pepper flakes (to taste)
- 1/2 teaspoon ground white pepper
- 1 teaspoon sea salt flakes
- 1/2 cup lime juice
- 1 large English cucumber, peeled, seeded, and small diced
- 1/2 cup finely diced purple onion
- 3 garlic cloves, finely chopped
- 1 large jalapeńo pepper, seeded and finely diced
- 1 cup roughly chopped pineapple chunks, thoroughly drained – If using canned, buy pineapple in juice, not syrup.
- 1 cup chopped cilantro (leaves and stems)
- 1 1/2 cups roughly chopped black walnuts
Instructions
Cranberry Salsa Recipe
- In a large glass bowl, add dried cranberries.
- Pour orange juice over cranberries and let the berries soak for 30 minutes.
- Stir well, adding the cumin, cayenne, white pepper, red pepper flakes and salt.
- Add cucumber, onion, garlic, jalapenö, pineapple and lime juice.
- Test for flavor, adjusting for taste preferences.
- For optimum taste, stir in the walnuts and cilantro leaves right before serving.
- Place salsa in the refrigerator overnight to let flavors meld.
- Before serving, stir salsa well. Adjust for seasonings.
This Cranberry Salsa is so deliciously versatile, here are a few ways to serve and enjoy it.
A few serving suggestions…
1. Feature as a holiday appetizer on a graze or charcuterie board. 2. Serve as side, it’s irresistable paired with proteins. 3. Serve with various cheeses – white cheddar, feta, goat cheese, brie are just a few. 4. Serve simply with chips!