Thursday, December 29, 2011

Fresh Cranberry Salsa

 Fresh Cranberry Salsa

12 oz package fresh cranberries
1/4 C green onion, chopped
1/4 C cilantro, chopped
1 small jalapeno pepper, optional
1 1/4 C sugar
1/4 t cumin
2 T lemon juice
dash salt

I actually made this recipe (no jalapeno) and served as a dip as found on this blog, and served with Wheat Thins. It was fabulous, although I will make it with just 1 package of cream cheese the next time I serve it as an appetiser. It was so good that I thought just the cranberry part would be GREAT on Mexican food. We had it with our big Enchilada Christmas dinner with my sister and her family and it was a big hit! I will be making this over & over during cranberry season...and will probably even use a little jalapeno!
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Diana is a crafty creative Midwestern work from home mama of 3. She enjoys playing with PhotoShop Elements, sewing & crafting, creating fun for family & friends, camping, and reading. She is the owner & operator of Custom Blog Designs.

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7 comments :

  1. Mmmm, I just want to jump into that bowl!

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  2. Hahaha! I agree with Laurie, looks too inviting, Diana!

    Merry X'mas & Happy 2012 with lots of love from Singapore!

    Shirley's Luxury Haven

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  3. Diana, this is a great Cranberry Salsa recipe, I use a lot of Cranberry during this time of the year and this will be a great recipe to try. Thank you so much for sharing with Full Plate Thursday. Wishing you and your family a very Happy New Year and Abundant Blessings in 2012!
    Miz Helen

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  4. I love the cranberry salsa recipe, we are enjoying it tonight. So good, I used the jalapena pepper and can't even taste any heat.

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  5. This looks just delicious! My mouth is watering. I'm going to try this recipe! New follower from the TGIF Hop.
    Would you follow me back?
    evescrochet.blogspot.com

    ReplyDelete
  6. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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