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Photo © Border Grill

Fresh Cranberry Salsa

Recipe from Mary Sue Milliken and Susan Feniger, Border Grill

Makes 3 cups


  • 1 pound cranberries, fresh or frozen (thawed)
  • 1 cup sugar
  • 2 teaspoons grated orange zest
  • 3 granny smith apples, peeled and diced
  • 3 oranges, peeled, seeded, and diced
  • 2 to 4 serrano chiles, stemmed and diced (with seeds)
  • 1 bunch cilantro, chopped
  • 1 bunch green onions, chopped


Finely chop the cranberries in a food processor or by hand. Combine in a bowl with the remaining ingredients, and mix together. Set aside at room temperature 1 hour, and then chill until ready to serve. Store in the refrigerator as long as 3 days. 

Recipe note: This recipe features winter ingredients and is best prepared in the colder months.


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