Recipe contest #3 – cranberry salsa


September 22, 2012 by Emily Pergament

We had to search high and low for cranberries at this time of year, and ended up getting frozen cranberries at Whole Foods. They were somewhat thawed by the time we got home, and then we put them in the fridge for a few hours to continue to thaw.

Once we got home, this was really easy to make. Very colorful and pretty. It would make an impressive gift for the holidays, given in a cute jar (perhaps a hipster mason jar?).

Finished product:

This salsa is so intense – it’s really sweet and spicy. It’s a great combination, which I wasn’t expecting (I really didn’t know what to expect of this, to be honest). We tried it with and without the cream cheese. I think it tasted nice with the cream cheese since it added another texture and cut the intensity of the flavors a bit, allowing us to indulge more.

See the little bit of cream cheese under the salsa?

I definitely hope to make this for the holidays or at least ask a relative who’s hosting to make it!


Got this from my mom. I’m not sure she invented it, but we call it “Momma Jude’s WORLD FAMOUS Cranberry Salsa”
By Jillian

Use a food processor or chopper:
1 bag of fresh cranberries*, chopped by a chopper or food processor
1 fresh jalapeno, deseeded and chopped
4-5 green onions
½ bunch of cilantro

Then stir in:
½ cup sugar
2-3 TBSP canola vegetable oil (olive oil works, too)
Refrigerate for a couple of hours, stirring occasionally. Serve as a dip, or over a bar of cream cheese with corn chips or your favorite crackers.

*Fresh cranberries work best in this recipe. But because fresh cranberries are only available in winter and closer to the Super Bowl, you may have to use frozen cranberries. The consistency will be mushier as a result, but it will still taste awesome.

7 thoughts on “Recipe contest #3 – cranberry salsa

  1. Mark says:

    Way to waste NO time in posting this.

  2. Jennifer says:

    Do you eat cilantro now? If so I am pleased.

  3. Jennifer says:

    I’m going to put this on the Thanksgiving buffet. It looks beautiful. Would be pretty at Xmas too. What kinds of dippers are good with it?? Corn chips aren’t too salty? I’m thinking something kind of bland so the flavors of the dip can stand out? Thoughts?

    • We ate it with Fritos scoopers. I personally like the salty/sweet/spicy flavors together. Jillian?

      • Jillian says:

        Fritos big scoops are the perfect fit! I suppose regular tortilla chips are good, too, but they break more easily. And Triscuits are always a good choice. Last recommendation would be those gluten-free nut or rice crackers for a blander, healthier option. But Fritos big scoops are what I use. 🙂


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