IT’S TIME, IT’S TIME! Every year I’m asked for this recipe and share. But when I went online to find it already published somewhere so I could share it without reinventing the wheel, all I could find were so many different variations of my classic recipe. So I’m very familiar with the expression, “If it ain’t broke, don’t fix it!” This classic recipe for Cranberry Salsa was the very first one I ever tried several years ago when my daughter was a toddler (circa 2000-ish). I got the recipe from a friend who brought it to MOPS one Friday morning and I have made it for Thanksgiving and/or Christmas every year since. I’ve even had friends tell me they’ve attempted to make this themselves using online recipes but it never comes out as good as mine. The only way you might want to consider altering this classic recipe is to add more or less jalapeno for heat or try using Stevia instead of sugar to save some calories.
Classic Cranberry Salsa
12 oz bag fresh cranberries
1 Granny Smith applie, peeled and cored
1/2 large red bell pepper, seeds removed
1/2 large red onion
3 Tbsp fresh cilantro
2 Tbsp pickled jalapeno peppers
1/2 cup sugar
1/3 cup apple juice
1/2 tsp lime zest
Put cranberries, apple, bell pepper, onion, cilantro and jalapenos in a large food processor. Pulse until chopped. Add in remaining ingredients and stir well. Cover and refrigerate at least 1 hour but best if refrigerated over night before serving. Serve with corn chips or plain pita chips. Also great on a leftover turkey sandwich or replacing cranberry sauce at the holiday table.