Cranberry Salsa

Cranberry Salsa
Lime and jalapeño punch up this fresh, no-cook take on cranberry sauce. See the Cranberry Salsa recipe »Todd Coleman

Lime and jalapeño punch up a fresh take on cranberry sauce. If you use frozen cranberries, be sure they are fully thawed before beginning the recipe. This recipe appeared in our November 2011 issue, with the story Superb Sides.

Cranberry Salsa
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh take on cranberry sauce.
Yield: makes About 2 Cups

Ingredients

  • 1 lb. fresh or thawed frozen cranberries, halved
  • 3 tbsp. sugar
  • 1 jalapeño, stemmed, seeded, and julienned
  • Zest and juice of 2 limes
  • Kosher salt

Instructions

  1. Toss all ingredients together and let sit for 30 minutes to allow the flavors to meld. Season with kosher salt to taste.