Cranberries:
Fresh cranberries are commonly sold in the grocery store in 12 ounce packages. They are most often found in the fall right after the cranberry harvest. When working with fresh cranberries, rinse them under cold water. Run your fingers through the cranberries and pick out any that are soft or mushy. Rinse the cranberries again and proceed to use them in your recipe. If you would like to use frozen cranberries, you will need to thaw them completely before using. We highly recommend fresh cranberries rather than frozen in this recipe, because thawed frozen cranberries will be a bit mushier.
Ginger Tip:
This recipe calls for fresh ginger. When using ginger it is easiest to cut off any gnarled spots before peeling. Once peeled you can grate it easily on a hand grater. Once it gets down to a nubbin of stringiness just toss the stringy mess away.
Spice Level of Best Cranberry Salsa:
The jalapeños give this salsa a nice kick, but you are welcome to make this according to your own taste preferences and use more or less jalapeño.
Serving Suggestions:
A common and popular way to serve cranberry salsa is over a brick of cream cheese. You can also serve it up plain, as you would any salsa. It pairs well with Wheat Thins, Ritz crackers, and tortilla chips. Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Spiral Christmas Sugar CookiesGingerbread CookiesHomemade EggnogEasy Orange Glazed HamGarlic Butter Roasted Beef Tenderloin
Δ Δ
