#cranberrysalsa

Gingery Cranberry Salsa

Fresh cranberries mixed with jalapeño and ginger root create a bright, tart salsa that works equally well with chips or spooned over roasted chicken. The ginger adds warmth without overpowering the natural tartness of the cranberries.

This gluten-free Cranberry Salsa is a delightful combination of sweet and spicy flavors. It's perfect for holiday gatherings or as a refreshing snack anytime. The cranberries add a festive touch to your table, and it's sure to become an addicting favorite among your friends and family.

Ingredients: 1 12-ounce bag fresh cranberries. 1/2 cup granulated sugar. 1 jalapeo pepper, finely diced remove seeds for less heat. 1/4 cup fresh cilantro, chopped. 1/4 cup red onion, finely chopped. 2 tablespoons fresh lime juice. 1/4 teaspoon salt. Tortilla chips, for serving.

Instructions: Put the fresh cranberries in a food processor after washing them. Pulse the cranberries until they are broken up into small pieces but not pureed. Put the chopped cranberries in a bowl where you can mix them. Put in the granulated sugar and mix it in. Let it sit for 15 minutes so the cranberries can break down and get sweeter. Mix the jalapeo pepper into small pieces, along with the cilantro, red onion, fresh lime juice, and salt. Add these to the bowl with the cranberries. Make sure that everything is well mixed. To let the flavors blend, cover the cranberry salsa and put it in the fridge for at least an hour before serving. You can use your favorite tortilla chips to go with the gluten-free cranberry salsa. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes