Cranberry Salsa

  • 1 (12-ounce) bag cranberries, coarsely chopped
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 1 medium chopped red onion
  • 1/4 cup chopped cilantro
  • 1 small jalapeno, finely chopped
  • 2 cloves garlic, minced
  • Salt, to taste
  1. In a mixing bowl, combine cranberries, sugar, lemon juice, onion, cilantro, jalapeno and garlic, stirring to dissolve sugar.
  2. Season to taste with salt.
  3. Refrigerate for 6 to 8 hours, or overnight.
  • Makes 2 cups.

Ruth’s daughter Nancy’s recipe box.
Shoemaker/Barger Thanksgiving 2005
Ref: Raleigh News and Observer. 2003? Their reference: “All Things Good”.

This entry was posted in Recipes and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published.