Recipe: Cranberry Salsa

gluten free cranberry salsa

The holidays are only a few weeks away now so it seems we are all doing a lot more entertaining.

I love to entertain whether it is friends over on a Friday night to catch up on our lives, drink a good bottle of red wine and of course, enjoy some food or it is a larger gathering with my dining room table covered in plates of food and many friends gathering around.

This recipe is a twist on regular tomato and pepper salsa and it is one that uses seasonal cranberries which add a nice tartness to the slow heat of the chopped jalapeños.

The cranberry salsa is even better if you make it a few days in advance and let all the flavours meld together in the fridge. I am about easy entertaining too so I like to keep a few basics in my pantry and refrigerator so I am always able to make a quick appetizer.

You can buy fresh cranberries and just put them in the freezer thus being able to make this appetizer any time of the year if you want.

I served this cranberry salsa over a block of cream cheese but for the dairy free folks you could use a goat cheese log instead.

Recipe: Cranberry Salsa

Ingredients:

  • 1 bag of cranberries either fresh or frozen.
  • 1/2 cup white sugar
  • 1/2 a bunch of fresh cilantro
  • 1 small jalapeño, seeded
  • 1/2 small shallot, peeled
  • 1 block cream cheese

Directions:

  1. In a food processor add the cranberries and pulse a couple of times.
  2. Add the cilantro, jalapeño and shallot and pulse again until the pieces are small.
  3. Add the sugar and pulse again.
  4. You can make this salsa ahead of time and store in refrigerator for a few days ahead of serving.
  5. To serve place the cream cheese on a serving plate.
  6. Top with a good amount of the cranberry salsa and serve with a variety of gluten free crackers.

gluten free cranberry salsa

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