Sweet & Spicy Cranberry Salsa
Whether you have been naughty or nice this year, you’ll love this sweet and spicy cranberry salsa. I wanted to embody the place I love most (San Diego) into my holidays. To bring a tropical vibe into the holidays for everyone who doesn’t live by palms trees, sandy beaches, and birds of paradise. Plus, on top of that I wanted to add a hint of my love and inspiration for our beautiful neighbor (Mexico) into the holidays.
Say goodbye to that old recipe of cranberry jam, and replace it with this tropical salsa that pairs perfectly with any of your seasonal dishes. Lets not forget how easy this recipe is to make too. You can whip this dish up in about 10 minutes or less, and still have time to hit the beach… or the sofa! All dairy free, gluten free, refined sugar free, and all clean ingredients.
The holidays can be stressful, I’m here to make it more stream line and smoother. Just remember to relax, smile, and enjoy this salsa with a friend or two!
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Makes 2-3 portions:
The Goods:
1 bag fresh cranberries
1 jalapeño, deseeded
1 tsp chopped ginger, skin removed
1/4 cup cilantro
1/4 cup Big Tree Farms coconut sugar
2 tbsp pineapple juice
1/2 tsp salt
2 lemons, juiced
The Method:
This recipe is easier with a food processor but can be done without one. If you are only using a knife, be sure to really mince the cranberries, jalapeño, and ginger.
If using a food processor, add all the ingredients into it and pulse for 20-30 times to get a fine mixture. If you want it more chunky, you can pulse less times.
Perfect side for your meal, especially Thanksgiving! Best served chilled!
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