This vibrant cranberry citrus salsa is a perfect balance of sweet, tart, and spicy. Made with fresh cranberries, orange juice, and zest, it offers a burst of flavor that cuts through rich dishes beautifully. The addition of jalapeño and ginger provides a gentle kick, while rice wine vinegar adds brightness. Ideal as a condiment for roasted meats, grilled fish, or as a festive holiday side dish. ItâÂÂs quick to prepare, requiring no cooking beyond a brief simmer to pop the berries. Let it cool to develop its complex flavors before serving. This versatile salsa pairs wonderfully with tacos, cheese boards, or as a topping for roasted vegetables. Its glossy texture and jewel-red color make it an impressive addition to any table, whether for a casual weeknight dinner or a special celebration. Store leftovers in the fridge for up to a week.
El Cocodrilo’S Cranberry Citrus Salsa
Description
This vibrant cranberry citrus salsa is a perfect balance of sweet, tart, and spicy. Made with fresh cranberries, orange juice, and zest, it offers a burst of flavor that cuts through rich dishes beautifully. The addition of jalapeño and ginger provides a gentle kick, while rice wine vinegar adds brightness. Ideal as a condiment for roasted meats, grilled fish, or as a festive holiday side dish. ItâÂÂs quick to prepare, requiring no cooking beyond a brief simmer to pop the berries. Let it cool to develop its complex flavors before serving. This versatile salsa pairs wonderfully with tacos, cheese boards, or as a topping for roasted vegetables. Its glossy texture and jewel-red color make it an impressive addition to any table, whether for a casual weeknight dinner or a special celebration. Store leftovers in the fridge for up to a week.Ingredients
Directions
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Place 2 cups of fresh or frozen cranberries in a medium saucepan.
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Add 1 cup chopped yellow or red onion, 1/2 cup fresh orange juice, and the zest of 1 orange.
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Stir in 1 seeded and chopped jalapeño, 1/2 teaspoon grated ginger, 2 tablespoons plus 2 teaspoons brown sugar, and 1 teaspoon honey.
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Mix in 1 1/2 tablespoons rice wine vinegar, 1 tablespoon Tabasco sauce, and 2 tablespoons chopped cilantro.
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Bring the mixture to a boil over medium-high heat, stirring occasionally.
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Once boiling, reduce heat and simmer for 2-3 minutes until most cranberries have popped.
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Remove from heat and let cool to room temperature, stirring carefully to avoid breaking the berries too much.
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Transfer to a container and chill in the refrigerator for at least 30 minutes before serving.
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Serve cold or at room temperature as a condiment or side dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 369.6kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 96.0g32%
- Dietary Fiber 4.1g17%
- Sugars 88.8g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
