Gingery Cranberry Salsa
A festive condiment mixing tart cranberries with warm ginger and bright lime, perfect for holiday spreads or a zesty snack.
Ingredients
Main Ingredients
- 12 oz fresh cranberries rinsed and patted dry
- 0.25 cup granulated sugar adjust to taste
- 0.25 cup water for steaming
- 2 tbsp fresh ginger minced
- 1 jalapeño seeded and minced
- 0.25 cup red onion finely diced
- 2 tbsp cilantro chopped
- 1 lime juiced
- salt pinch
Instructions
Main Steps
- Combine cranberries, sugar, water, and minced ginger in a medium saucepan.
- Bring to a gentle boil over medium-high heat, stirring occasionally, until berries begin to crackle, about 5 minutes.
- Lower heat to medium; simmer, stirring gently, until most berries pop and liquid thickens to a syrupy gloss, about 8 minutes.
- Remove from heat; stir in jalapeño, red onion, cilantro, lime juice, and salt. Let cool to room temperature before serving.
Notes
Testing note #1: Rinse and thoroughly pat cranberries dry to minimize splatter when they hit the hot pan.
Testing note #2: Simmer an extra couple of minutes for a smoother consistency while still retaining berry texture.
Testing note #3: Chill the salsa overnight; the flavors meld and taste even brighter the next day.