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


  1. 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.