Cranberry Salsa

Cranberry Salsa is a delicious holiday favorite. The cranberry along with the peppers, tomatoes, seasonings and the sweetness of the brown sugar make this salsa recipe one you will want to make over and over again.

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As you know I own and love my Ninja Blender. It makes this and many other recipes so easy. We love it for beverages, sauces, smoothies, and salsas. I have the cookie dough attachment that I have yet to try-shocking since I have had this Ninja for many years! I will have to try that out really soon. When I first used my Ninja, I was trying to be careful, however, I cut my finger and the thin kitchen towel I was using to dry it with. So, be very careful. Now, I just let it air dry on a kitchen towel. It’s great that it is so sharp, just be careful.

Ingredients you will need for Cranberry Salsa:

2 cups fresh cranberries (I buy a few bags in December and freeze them to use year round)

2 Anaheim peppers, seeds removed

1 jalapeño pepper, seeds removed

1/2 green pepper

1/2 purple onion (small or medium-depending on how much onion flavor you like)

8 baby carrots

2 ribs of celery

3/4 bunch cilantro

28 ounce can stewed tomatoes

1 can whole berry cranberry sauce-NOT jellied

3/4 teaspoon red pepper flakes

2 teaspoons salt

3 tablespoons brown sugar

4 tablespoons white vinegar

How to make Cranberry Salsa:

Chop peppers, onion and celery into large chunks.

Put all ingredients in a Ninja blender or food processor. Pulse until it is the consistency of salsa. Make sure there are no large chunks of any of the vegetable. Chill and serve with tortilla chips.

Enjoy!

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Print

Cranberry Salsa

A delicious sweet and spicy salsa.

Course Appetizer, Snack

Cuisine American

Keyword cranberry, Holiday Recipes, salsa

Prep Time 15 minutes

Total Time 15 minutes

Servings 10

Author Sweeter With Sugar

Ingredients

• 2 cups fresh whole cranberries frozen work too
• 2 Anaheim peppers seeds removed
• 1 jalapeno pepper seeds removed
• 1/2 green pepper
• 1/2 red onion
• 8 baby carrots
• 2 ribs celery
• 3/4 bunch cilantro
• 28 ounce can stewed tomatoes
• 1 14 ounce can whole berry cranberry sauce NOT jellied
• 3/4 tsp red pepper flakes
• 2 tsp salt
• 3 tbsp brown sugar
• 4 tbsp white vinegar

Instructions

1. Remove seeds from all peppers. Cut the peppers into pieces.

2. Slice onion in half and peel.

3. Cut celery into chunks.

4. Place all ingredients in a Ninja Blender.

5. Pulse until mixture is the consistency of salsa.

6. Refrigerate until chilled.

7. Serve with tortilla chips and enjoy!

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