Gingery Cranberry Salsa
This is my new favorite holiday app! Cranberry Salsa that is finely textured, juicy, zippy, fresh, and sweet, with a little fire from the jalapeño.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 1 12 -ounce bag of fresh cranberries
- 1/3 cup sugar
- half of a jalapeño, ribs and seeds removed (see notes)
- one 1-inch knob of fresh ginger root, peeled
- 1 clove garlic
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- juice and zest of 1-2 limes (to taste)
- 1/2 teaspoon salt (more to taste)
- 1/2 cup salted roasted pistachios (optional)
Steps
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Blitz cranberries in a food processor until broken down into a very finely chopped texture, being careful not to overly-chop or puree them. Transfer to a bowl.
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Toss cranberries with sugar.
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Add jalapeño, ginger, garlic, and cilantro to the food processor; pulse until finely chopped. Mix into the cranberry bowl; add lime juice, zest, and salt.
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Let the salsa rest for 12-24 hours, if you can! This helps the cranberries tenderize and get super juicy, and the flavors will all come together so well!
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add pistachios to the same food processor, pulse until finely chopped, and add to the cranberry salsa just before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| -ounce bag of fresh cranberries | 1 | - | - |
| sugar | 0.3333333333333333 cup | - | - |
| half of a jalapeño | - | - | - |
| one 1-inch knob of fresh ginger root | - | - | - |
| garlic | 1 clove | - | - |
| fresh cilantro leaves | 0.5 cup | - | - |
| fresh parsley leaves | 0.5 cup | - | - |
| juice and zest of 1-2 limes | 2 l | Rp 35.000/kg | Rp 70.000 |
| salt | 0.5 teaspoon | - | - |
| salted roasted pistachios | 0.5 cup | - | - |
*Estimated market prices, may vary by region
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