Cranberry Salsa

February 1, 2016




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.



Please reload

Featured Posts

Pairing of the Week

April 2, 2016

Please reload

Recent Posts

November 15, 2016

November 15, 2016

November 15, 2016

Please reload

Please reload

Search By Tags