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.
PrintCranberry 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.
Ingredients
- (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
Instructions
- 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.
Want more recipes? We’ve got you covered:
Jessie says
atOh, yum! Thanks so much for sending me the link! This looks great. I bet the tart of the cranberries is really, really good with the heat from the peppers. Bookmarked!
+Jessie
a.k.a. The Hungry Mouse
Barb says
atBasic question–fresh or pickled jalapenos?
b says
atFresh
Michelle Sankary says
atLOVE the new look of the Schell Cafe!!! I made the salsa last year and it was so good–can’t wait to make it again! xo
Penny says
atGood! I can make it before we leave for TX and then enjoy it while we’re there! Thanks so much for sharing this with me! I’m going to bookmark it so I don’t lose it!!
Have a great Thanksgiving! I look forward to more of your recipes!
Karen G (Let There Be Food) says
atI also made this. 🙂 The Schell Cafe was alive and well at my Thanksgiving. 🙂 It was quite good! I did use some Anaheim peppers along with my jalapeños. I’m excited to make turkey flautas and eat them with my leftover salsa! Thanks for the great recipes!
SC Dodd says
atDo you leave the carnberries whole?
Kristin says
atYes! Leave the cranberries whole. When you cook them, they will reduce down to make a gorgeous magenta sauce…there will still be some larger crannies that make great texture! I’m making Cranberry – Jalapeño Salsa today too! Happy Cooking and Thanksgiving. Kristin
SC Dodd says
atThanks- sorry for the spelling! Pressed enter too quickly!
SC Dodd says
atHey Kristin
Another question- what is the best way to chop the cilantro. I end up with it stuck all over my hands.
Stella
Kristin says
atStella – make sure the cilantro is really dry. If it still sticks (and it will!) just be grateful your hands smell like cilantro and not garlic? 🙂 Happy Thanksgiving. So glad to have you around the cafe.
Caroline says
atLooks wonderful! How long do you think it stays fresh? What if I attempt to can it in jars to have for later?
Kristin says
atCaroline,
The salsa will stay fresh at least a week in the fridge. It’s one of the first things I make early during the week of Thanksgiving. I’ve never thought about canning it for storing. Although I do make huge batches for gifts. Let me know if you try. Hope you are doing well. xo, K
Judy says
atWhat do you serve with this other than turkey? Would you just eat with tortilla chips?
Kristin says
atJudy,
We served it with turkey, eat it with tortilla chips, and it’s great with a yummy cheese on crackers as an appetizer.
Janet says
atI made it! Wonderful!!!! I think I need to make more though — you were right about doubling/quadrupling the recipe. It disappears quickly. Thanks for sharing this recipe Kristin.
Dea says
atCan’t wait to make this! How many servings?
Laura says
atDo you deseed the jalapenos or just chop them?
Kristin says
atHey Laura — I usually deseed them to keep the salsa from being too spicy.
Laura says
atWhat would you recommend to make it less spicy if I didn’t reseed them ?
Laura says
atWhat would you recommend if I didn’t reseed them? To make it less spicy?
Julie says
atJust made it. Yummy! Can’t wait to serve it on Thursday.