Cranberry Salsa (Kicked-up for Thanksgiving)

★★★★★ 1 Review
eltonsmith avatar
By Al Smith
from hamilton , AL

This is a perfectly fine salsa for chips or on top of guacamole, but even better with goat cheese on crackers or atop grilled fish, chicken, pork, or turkey. I am not a fan of cranberries or cilantro but then I saw this on a Today show. I switched out the cilantro with Italian parsley and kicked it up a bit with cayenne and horseradish. It is now my recipe and makes cranberries palatable. You have to have cranberries for Thanksgiving?

serves 8
prep time 10 Min


  •   12 oz
    bag cranberries, fresh or frozen)
  •   2 small
    garlic cloves
  •   1 bunch
    green onions, roughly choped
  •   1
    jalapeno pepper, minced
  •   2
    juice from 2 limes
  •   1/2 c
  •   1 pinch
  •   1 c
    italian parsley
  •   1 (or 2) tsp
  •   1 Tbsp
    prepared horseradish
  •   1 1/2 Tbsp
    vegetable oil

How To Make

  • 1
    Place cranberries and garlic in food processor and pulse a few times. Add onions, pepper, lime juice, sugar, salt, cayenne,horseradish,and parsley and pulse. Add oil and pulse to desired texture.

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