- 12 ounces fresh cranberries
- 1/3 – 1/2 purple onion
- 1 small seeded jalapeno or less, depending on how hot you like your salsa
- 1/2 bunch cilantro
- 1 cup sugar
- 1 teaspoon cumin
Pulse cranberries, onion, jalapeno, and cilantro in a food processor (or blender) until all are coarsely chopped. Mix in sugar cumin. Refrigerate.
Serving Ideas: Salsa may be poured over a block of cream cheese and served with crackers or toasted and buttered slices of baguette bread. It can also be served plain with corn chips.