Jeri’s Cranberry Salsa

This has been one of my favorite holiday recipes for years. It’s great as a side to turkey or fish and it isn’t bad on ice cream either 🙂  My only advice when making this salsa is to do a double recipe.  It’s so good you’ll have to keep tasting it to make sure it’s “just right” and it’s always nice if there is some left over for the company it’s been prepared for!

1 bag cranberries

3 fresh Serrano chilies seeds and core removed & finely diced

1 tbsp. orange zest

juice of 1/2 orange

1 small bunch cilantro, leaves only (about 5 tbsp. after chopping)

2 tbsp. tequila (may substitute orange juice )

1 tbsp. fresh ginger finely grated

dash cumin

1/3-1/2 cup honey to taste

¼ tsp orange extract for extra flavor


Wash & drain cilantro leaves and chop in food processor.  Add diced chilies, ginger, cumin, orange peel, orange juice and tequila and blend thoroughly.  Add cranberries and process until they are coarsely chopped.  Turn into a bowl and add honey to taste.  Allow to stand in refrigerator at least 8 hours or over night before serving.  Keeps several days.


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