Total Time:
2 Hours 10 Mins
Yield:
Makes 2 cups

Sugar, ginger, and lime juice take fresh cranberries from too tart to just right in this is colorful cranberry-jalapeno dip. If you like recipes that can be made ahead of schedule, consider this quick and easy party starter. This jewel-toned salsa dip comes together in just 10 minutes and can be frozen for up to a month. Once thawed, it looks as fresh and colorful as when you first made it. If you have some leftover after the party, spoon it over cream cheese or goat cheese with crackers, serve at room temperature with grilled or roasted pork tenderloin or chicken, or use it as a spread on leftover turkey sandwiches. Give the traditional salsa a break this holiday season. Pulse cranberries and sugar in a food processor, add green onions, a seeded and chopped jalapeño pepper, ginger, and lime juice, transfer to a bowl and stir in cilantro. Chill and wait for party time. When making ahead, stir in cilantro right before serving.

How to Make It

Pulse cranberries and sugar in a food processor 3 to 4 times or until coarsely chopped, stopping to scrape down sides. Add chopped green onions, chopped jalapeño pepper, grated fresh ginger, lemon juice, and salt; pulse 3 to 4 times or until chopped. Stir in chopped fresh cilantro. Cover and chill 2 to 24 hours. Serve with tortilla chips. Garnish with lime wedges, if desired.

Chef's Notes

Note: To make ahead, prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month. Thaw in refrigerator 12 hours. Stir in cilantro just before serving.