If you are looking for a holiday appetizer that is fresh, healthy and delicious, my friend Leslie’s cranberry-jalapeño salsa from Dear Party Diary is a winner!
My friend Leslie Byars Register shared this recipe on her blog, Dear Party Diary, and I bookmarked and made it for Thanksgiving with family. It was SO delicious! It was a fresh, healthy way to enjoy cranberries, and the vibrant cranberry salsa in a purple cabbage bowl was perfectly lovely.
Leslie lives in Birmingham and authored one of my new favorite cookbooks, Leslie’s Party Diaries. Her book is a treasure for those who want a guide for party planning, hospitality and entertaining~Southern style. I’ve bookmarked dozens of recipes and have also gleaned myriad tips on making party planning less stressful. I highly recommend her book~and her blog!!!
Note: The juice from the salsa is plentiful and very bold in color; it will stain clothing, napkins, etc….be forewarned! I let my salsa sit in a strainer for an hour or so before placing it into the cabbage bowl to drain excess.
This cranberry- jalapeño salsa is wonderful served with sweet potato chips. It can also be spooned onto the plate and served alongside turkey. It is a much fresher, healthier alternative to jellied cranberry sauce.
If you try this recipe, I’d love to hear how you like it! As always, thanks so much for stopping by. Wishing you a joyful, blessed and savvy holiday and year to come!!!
- 12 ounces fresh cranberries
- 1 red bell pepper, finely chopped
- 2 jalapeños, seeded and finely chopped
- 1 garlic clove, minced
- 4 tablespoons chopped fresh cilantro, plus extra for garnish
- Juice of 3 limes
- ½ cup sugar
- 2 tablespoons honey
- Dash of hot sauce
- Purple cabbage, for serving
- Sweet potato chips
- Place cranberries in the bowl of a food processor. Pulse several times until cranberries are evenly and finely chopped, scraping down sides of the bowl once.
- In a medium-size bowl, combine chopped cranberries and next 8 ingredients. Refrigerate for 2 to 3 hours, and up to 2 weeks.
- Garnish with chopped cilantro, and serve in purple cabbage (see Learn from Leslie, below) with sweet potato chips
- Tips from Leslie: To serve in a cabbage bowl, carefully remove the outer, dark leaves. With a knife remove a small amount of the bottom of the cabbage so it will sit evenly. Then cut a circle around the top edge, and hollow out a portion for the salsa.
Amount Per Serving: Calories: 788 Total Fat: 1g Sodium: 23mg Carbohydrates: 225g Sugar: 144g Protein: 5g