Ingredients:

  • 12 oz fresh cranberries, stemmed
  • 1 medium jalapeño, seeded and roughly chopped
  • 1/3 cup fresh cilantro, chopped
  • 3 stalks green onions, sliced
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1/4 tsp salt
  • 1/4 tsp ground cumin

Instructions:

  1. Prepare the produce. Remove any woody stems from the cranberries and deseed the jalapeño. Roughly chop your green onions and cilantro.
  2. Toss the cranberries, jalapeño, cilantro, and green onions into the food processor bowl.
  3. Pour in the lime juice and honey. Sprinkle the salt and cumin over the top.
  4. Pulse the mixture. Use short, 1 second bursts. Note: This prevents the berries from turning into a mushy paste.
  5. Watch the texture closely. Stop until the cranberries look like small, pomegranate like pieces.
  6. Transfer the Cranberry Salsa into a glass container.
  7. Cover the container tightly with a lid.
  8. Refrigerate for 1 hour until the berries soften slightly and the flavors meld.
  9. Give it a quick stir before serving to redistribute the honey and lime juice.