My Mother-in-Law made this amazing salsa a few weeks ago. It is such a fresh taste (even from frozen berries) and the color is beautiful. The tart berries are offset by the spicy jalapeno, ginger, and cilantro. Whoever thought to make cranberries into a salsa was brilliant! It's the whole sweet-and-salty thing for me.
Cranberry Jalapeno Salsa
12 oz. fresh or frozen whole cranberries
1/3 cup sugar
2 or 3 chopped green onions
1 seeded fresh jalapeno
1 Tablespoon grated ginger
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 cup chopped cilantro
Pulse the cranberries and sugar in a food processor 3 or 4 times until coarsely chopped. Scrape down the sides and add onions, jalapeno, ginger, lemon juice, and salt. Pulse another 3 or 4 times. Stir in cilantro and chill for 2 to 24 hours. Serve with tortilla chips.
BONUS! To freeze, make as directed but without the cilantro. Freeze up to 1 month. Thaw 12 hours and then add cilantro.
I think this would be great with cream cheese on crackers or even as a salad topping with spinach, feta, and walnuts. I haven't tried it either way yet. Let me know if you do.