Tonight I made cranberry salsa. We’d purchased it before (and loved it!) when visiting some friends of ours and hadn’t found any since. It’s definitely a sweet salsa, but it has a bit of a kick! It’s a fun variation on salsa and more traditional cranberry sides served this time of year. I compared a few recipes that I found online and decided to just wing it (and leave out the suggested cilantro since I really, really can’t stand the taste of cilantro).

Cranberry Salsa:

One bag of fresh cranberries

Juice from one lime

Orange rind, about a teaspoon plus a bit

Jalapeños, about two Tablespoons

Three green onions, finely chopped

1/3 cup sugar

Dash of salt

Add all ingredients to mixer. Pulse until salsa reaches desired texture. Refrigerate salsa if not eating immediately (some recipes suggest refrigerating overnight before serving). Enjoy!