Holiday Cranberry Salsa is a whole mix of wonderful things! Sweet, but a little spicy. Juicy and salty with a little crunch. And super festive!
So, this Cranberry Salsa is weirdly wonderful. Sweet, but a little spicy. Juicy and salty with a little crunch. And super festive. Throw this out at a party and people will try it and then not be able to stop eating it. Why do I know this? Because it’s exactly what happened at Thanksgiving this year with my family. I got a lot of “what is this?” and then a lot of “wow, this is good!”
Umm, hello! Of course it’s good 🙂 Who do you think I am?
Anyways, this is the bomb and takes no time at all to whip up…especially if you have a food processor! Here’s how you do it:
Start by chopping up some onion, pineapple and pomegranate arils. Why do I chop them? Putting onion and pineapple in the food processor means a stronger and watery salsa. If that’s what you want to go for, by all means–throw everything in. Totally up to you. Whatevs.
Now, we’ll throw a few fresh cranberries and a big bunch of cilantro into the bowl of a food processor and pulse until it’s the size you want. I went pretty fine….because I like pressing buttons. Not even kidding.
So, once that’s all done, pour it into the bowl with the rest of the ingredients and stir.
Squeeze in the juice of an orange along with some salt and pepper. That’s it, Cranberry Salsa! Serve with chips and enjoy! Mmmmm…..
Holiday Cranberry Salsa
- 2 cups cranberries washed and stems picked out
- 1 bunch cilantro washed
- 2 cups pomegranate arils
- 2 cups diced fresh pineapple
- 1/2 cup diced yellow onion
- juice of 1 orange
- salt and pepper to taste
- 1 chopped jalapeño optional
- In the bowl of a food processor, measure out cranberries and tear up cilantro leaves, removing the stems. Pulse until chopped, or desired consistency is reached.
- Pour into a large bowl and stir with remaining ingredients. Stir and refrigerate until ready to serve. Spoon into large bowl and serve with tortilla chips.