Don’t tell my mother, but I have the original Cranberry Salsa recipe. The one clipped from a newspaper long enough ago for the paper to be yellowed. True confession. For the past couple of years she has called frantically asking if I have the recipe copied down because she can’t find hers. I manage to pull it out of my memory er recipe box. It’s that good.
This delicious relish gladly replaced the tired old cranberry sauce at our home on Thanksgiving a very long time ago. In fact, I don’t remember a Thanksgiving without it. There is nothing not to love about this salsa. It’s perfect with the turkey, fabulous drizzled over cream cheese, it even stands alone on a Ritz. My brother goes gaga over this recipe so I make enough for the masses.Print
Cranberry Jalapeno Salsa
I have included the original measurements, but I actually quadruple this recipe. I think you will want to double it for sure. I’ve indicated my quadrupled measurements in parenthesis just as I did years ago on the original recipe clipping.
- (8) 2 cups cranberries
- (1) 1/4 cup jalapeno peppers, chopped
- (1) 1/4 cup finely chopped onions
- (2) 1 cup fresh cilantro, chopped
- (8) 2 Tablespoon fresh grated orange peel (I usually use clementines since they are plentiful this time of year)
- (2) 1/2 cup sugar
- (2) 1/2 tsp salt
- (1) 1/4 tsp black pepper
- In a large saucepan, cover cranberries with water and bring to a boil. Cook for 2 minutes. Remove from heat and drain cranberries. Add sugar while cranberries are hot. Stir to dissolve sugar. Add remaining ingredients and toss until combined. Leave at room temperature until cool and then refrigerate. Make this a day in advance … it’s best the two days after you make it.
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