Cranberry Pomegranate Salsa

This salsa is such a fun way to use cranberries that would be an awesome addition to your holiday table! It has all the flavors…sweet, spicy, sour mixed in with crunchy and fresh ingredients, it can be served with absolutely anything. Plus, it tastes even better the second day so would be great added in your leftover turkey sandwich. YUM!

A few tips…sometimes I find it easier to remove the seeds of pomegranates when immersed in water. This video from Saveur is a helpful how-to in removing the seeds. Also, it can be super tricky to chop cranberries so I chopped them in small batches at a time. You can also use a food processor to pulse for a similar result, although I also tried to make the recipe that way and it got a little too juicy…so for best results I would recommend hand chopping.

INGREDIENTS

  • 2 bags fresh cranberries, finely chopped

  • 2 pomegranates, seeds

  • 1 orange, juice + zest

  • 1 lime, juice + zest

  • 1 Fuji apple, diced

  • 1 jalapeno, diced

  • 1/3C red onion, diced

  • 2TBS cilantro, chopped

  • 1tsp oregano

  • 1/2 tsp salt

  1. Combine all ingredients in a mixing bowl and mix thoroughly. Refrigerate an hour before serving.

DOWNLOAD RECIPE