Ingredients
Scale
- 12 ounces fresh cranberries (washed and sorted)
- 1/2 cup granulated sugar (adjust to your preference)
- 2 green onions (finely chopped)
- 1 jalapeño pepper (seeded and minced)
- 1/4 cup fresh cilantro (chopped)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon fresh ginger (minced)
- 1 pinch of salt
Instructions
- Place the fresh cranberries in a food processor. Pulse them several times until they are coarsely chopped. Do not over-process them into a puree.
- Transfer the chopped cranberries into a medium-sized glass bowl.
- Pour the sugar over the cranberries and stir well. Let this mixture sit at room temperature for at least 30 to 60 minutes so the sugar can dissolve.
- Add the chopped green onions, minced jalapeño, cilantro, lime juice, minced ginger, and salt to the bowl.
- Stir everything together until well combined.
- Cover the bowl with plastic wrap and place it in the refrigerator. Let it chill for at least one hour, though overnight is even better for the best flavor.
- Give the salsa a quick stir before serving to redistribute the juices.
- Cook Time: N/A