Thanksgiving Cranberry Salsa
12 oz. fresh cranberries (chopped)
4 green onions/scallions (minced)
1 to 2 jalapeno peppers (seeded and minced)
2/3 c. sugar
6 T. lime juice (fresh squeezed preferred)
1T. fresh cilantro
1 teaspoon fresh ginger (ground)
1. In a mixing bowl, combine and whisk ginger, sugar, jalapeno, and lime juice.
2. Clean cranberries and discard any bruised ones. Finely chop cranberries (I pulse them all in the food processor).
3. Add remaining ingredients and mix well.
4. Store in refrigerator until used.
5. Serve at room temp. Will stand at room temp for 2-3 hours.
Enjoy!!!!
12 oz. fresh cranberries (chopped)
4 green onions/scallions (minced)
1 to 2 jalapeno peppers (seeded and minced)
2/3 c. sugar
6 T. lime juice (fresh squeezed preferred)
1T. fresh cilantro
1 teaspoon fresh ginger (ground)
1. In a mixing bowl, combine and whisk ginger, sugar, jalapeno, and lime juice.
2. Clean cranberries and discard any bruised ones. Finely chop cranberries (I pulse them all in the food processor).
3. Add remaining ingredients and mix well.
4. Store in refrigerator until used.
5. Serve at room temp. Will stand at room temp for 2-3 hours.
Enjoy!!!!