Cranberry Salsa, You Are My New Favorite Holiday Dish.
My friend Amanda has a great recipe for cranberry-salsa-topped cream cheese dip. I’ve been looking for it for years, and this year I finally gave it a try. LOVE, LOVE, LOVE!
Well-textured, juicy, zippy, fresh and sweet with a little fire from the jalapeño.
There are tons of cranberry salsa or cranberry relish-type recipes out there, but the best thing that sets them apart from other recipes is that add a pinch of fresh ginger. Hello! Good.
I brought her a treat, with a creamy base, to a holiday party in my neighborhood and it was delicious. Beautiful. Very sweet. But when we got home, Bjork and I went straight to the fridge for more cranberry salsa – we just ate it, didn’t do anything with it, dipped the chips in it like hungry little wolves.
The really fun part is that over the next few days, I found myself using that cranberry salsa on EVERYTHING – dolloped on turkey and spinach wraps and mayo. Its a shmear on toast. Spoon it into a bowl of chicken and rice.
So, here’s the salsa recipe, as I made it – I made only a few changes to Amanda’s recipe, most importantly, I used garlic instead of green onions (what we love in this house), and I threw in some bonus parsley. , and adding a decent amount of pistachios for some extra body and buttery crunch.
You can eat it fresh, sure, but don’t skip the rest time in the fridge to make something on Day 2. It is slightly tart and very juicy.
I’ve made it twice in the last week. Cheers to last minute holiday recipes for people like me!
