Cranberry Jalapeno Salsa

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. 

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