We’re big fans of Tex Mex cuisine, so, of course, we had to try creating a salsa with cranberries! Serve with your favourite chips.
1 12 ounce package fresh or frozen Johnston’s Cranberries
1 cup water
1 cup sugar
2 tbsp chopped canned jalapeno peppers
1 tsp dried cilantro
1/4 tsp cumin
1 green onion, white and green parts, sliced
1 tsp lime juice
Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for ten minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in remaining ingredients. · Place a piece of plastic wrap directly on salsa. Cool at room temperature and refrigerate. Best if served at room temperature.
Makes about 2 1/2 cups