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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry Salsa Recipe

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This recipe for Cranberry Salsa is from The Garlinger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

3 c. fresh cranberries, coarsely chopped ( I use food processor)
2 cloves garlic, minced
1/2 cup cilantro, chopped
4 green onions, chopped
1-2 fresh jalapeno peppers, seeds removed and chopped
( I use 1 small)
2/3 cup sugar
juice from 2 limes
Directions:
Directions:
Mix in a bowl or ziploc and refrigerate until use. Best when it sits for a few hours or overnight.

Serve over a block of cream cheese with tortilla chips or crackers.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
My sister-in-law, Jeanne McMahon, got this recipe from someone at her work at Chico State! I buy a couple of bags of cranberries in season and freeze them so I can make this recipe later on. Leftover salsa is great on tacos, etc.

 

 

 

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