Wisconsin Cranberry Salsa

Wisconsin Cranberry Salsa

1 12 oz bag fresh or frozen cranberries
1 naval orange (preferably organic), stem ends removed
½ cup sugar OR  1/3 cup agave nectar
6 scallions, trimmed and cut into 3 inch lengths
2 jalapeno peppers, stems removed (seeded, if desired)
1 cup cilantro, leaves and stems, roughly chopped
Juice of one lime
Pinch of salt

Chop orange (skin and all) into pieces.  Remove any errant seeds.
Place orange pieces into the bowl of your food processor, fitted with a medium blade.  Process until finely chopped. Place into a large bowl.

Place cranberries, scallions, sugar, jalapeno, and cilantro into food processor bowl. Pulse until cranberries are chopped and all ingredients are incorporated.

Mix cranberry mixture with oranges.  Toss with lime juice and salt. Allow to sit at room temperature for at least ½ hour before serving.
Keeps for up to 1 week in the refrigerator.


1 comment:

Monet said...

Now I know what to do with my extra bag of frozen cranberries. Thank you for sharing such a fun salsa idea.