We eat Thanksgiving-type foods throughout the season in our house. Candied sweet potatoes, dressing, and green bean casserole are reserved for the big day, but one day a year is just not enough for turkey, pecans, and cranberries.


This salsa is a fabulous alternative to cranberry sauce. It’s so fresh tasting! You can serve it with turkey, with chips as an appetizer, over a block of cream cheese for company, or give it as a hostess gift in jar tied with a pretty ribbon during the holidays. I love this salsa, but you can only make it in November and December because fresh cranberries have a short season.  Hurry!


 Cranberry Salsa


12 oz. fresh cranberries
large bunch cilantro
5-6 large green onions
juice of 2 limes
1/2-3/4 cup sugar


Add cranberries, lime juice, cilantro, green onions, and 1/2 cup sugar to the food processor and pulse until combined.  Taste salsa, and add more sugar and salt if necessary. Serve with tortilla chips.

This is a portion of a guest post written for The Southern Spark.