Cranberry Salsa: A Sweet, Zesty Dip That’s Perfect for Every Occasion

Pulling up the chairs I hooked, I remember the reason I did so in the first place. Flowers beget flowers. As the feast unfolds, sometimes all it takes is an unexpected dip, or a smore, or appetizer to freeze you in its memory and leave the impression of an event well done. This is one such find. It is my friend Amanda’s greiged-up cream cheese with cranberry salsa that turns out to be an eye-slightly discerning goldmine. It is utterly addictive.

Years ago, when I caught sight of this recipe of Amanda’s, I hankered for it with a bookmark to keep for later rather than immediate use. This year, however, the sandwich bag with the recipe wasn’t on the right shelf to be picked up for another year-and I was missing only a lump of killer synthetic ingredients and the family gathering to try to make delicious sound effects on-the-go. Then, I got the information about how to make this salsa instead of perfect drop-animal-by-enemies-cleaning. I still had some sinuses from the jalapeños. This dip has great impact with great openings of sobs, laughing, teeth, and gums down. You grind that garlic up much more finely and combine it with a big bunch of chives, fresh, zealous garlic. To that bright, salty, burning blitz of very crispy parsley, add them in together with really special pistachios.
I was really excited to share it with the people in my neighborhood when they’d go on that holiday party, and, judging by the look the people showed me, they liked it. The funny thing was, when I finished and came back home, neither myself nor my husband, Bjork, could stop ourselves. If it was possible, we would take all the cranberry salsa and munch on it directly from the refrigerator. We only served tortilla chips, no cream cheese, no crackers. The mixture was that good. Spiced sweetness, fresh burstiness of flavor—it seemed like every other bite was a flavor explosion within itself.
And if that wasn’t enough, I couldn’t stop using the extras the next few days. I mixed it up with the remains by using it on a turkey wrap, toasted bread, and even spooned into M-and-R bowl. The go-to condiment I had always craved, really-I just couldn’t get enough of it. The kind of recipe that once it is prepared, you are immediately hooked.
So here’s the recipe that was put together and shared at the party, incorporating a little bit of my own touch there too. It’s simple, quick, and makes for a very refreshing and healthy dip for your chips and various meals.
The Ingredients:
12 oz fresh cranberries
1 jalapeno, minced
1 or 2 cloves of garlic, minced (substitute green onions for a different flavor)
1-inch piece fresh ginger, peeled and grated
1 cup fresh chopped cilantro
1/3 cup chopped pistachios
1 lime juice
1 tablespoon honey (or maple syrup for a more complex sweetness)
Salt to taste
Step by step:
Prepare the cranberries first and Foremost
Start by chopping the fresh cranberries. This can be best and quickly done with a food processor.
You just have to pulse it until it gets finely chopped, but still not pureed. You should still keep a bit of texture. I usually do it with this [food processor](affiliate link). That way it makes the job right away.
Go on and chop your greens and your other aromatics. It’s time to chop everything else, so jalapeño, garlic, cilantro, and ginger need to be arranged. Your kitchen processor fits perfectly in this situation. Just be cautious with the texture. The hidden gem is that obviously the fresh ginger does the trick. It is quiet and striking and makes a refreshing balance with the cranberries and heat generated from the jalapeño.
Combine all the things
All of your prepped ingredients go into a bowl together. Lime juice is added as well as honey (or maple syrup) and toss to coat the whole mix. Taste, season with salt, and devour. I like to make sure it has a tart, sweet, and savory balance, and if too tart, add a touch more honey or maple syrup.
Leave it alone
The only thing this salsa demands is letting it sit a while-it is at its best fresh. But it is a wonderful preparation if you can let it rest in the fridge for at least 12 hours, or, heaven forbid, up to 24 hours. Everything will taste just that much better, and it spent goodness. It’s worth the wait, I promise.
Use for Service Ideas:
This cranberry salsa, however, is awesome on its own. But feel free to serve it alongside cream cheese (to dip in) with rustic crackers or crispy chips. The tangy creaminess of the cheese pegs the salsa and provides a great contrast. However, these serving suggestions should not be the only uses of the salsa. Once you make this salsa, you will be addicted to incorporating it into everything possible. Dress it up; turkey wraps, salad, throw a spoon into your bowls of rice or grain dishes; it really is an overall bright, fresh finishing touch to just about anything.
It is one of the easiest recipes to put together. It sure does feel a bit fancy but is not demanding in terms of time and effort. You are in for some “oooo”‘ and “ahhh” moments, and it is pretty much set on finding its way into your regular kitchen routine-a great dish to serve during all those holiday stages thinking everything is definitely different.
Well, what virtually holds you back you? Go bake it! I’m sure it won’t waste any time. I love making it repeatedly and eventually you will, as well, because you just can’t get enough over it.