Cranberry Salsa


12 oz. fresh or frozen cranberries

2 tbsp. sugar

1-2 fresno or jalapeno peppers, seeded and minced

1 medium shallot, minced

2 tbsp. chopped fresh mint

Pinch of kosher salt

1/4 cup Cranberry Pear White Balsamic Vinegar

2 tbsp Mandarin Fused Olive Oil or Blood Orange Fused Olive Oil (optional)


Pulse cranberries and sugar in a food processor to desired size. Transfer to medium bowl, and add all other ingredients. Taste for seasoning. Stir to combine and refrigerate until ready to serve. Serve at room temperature.

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