I start making this salsa, as soon as the fresh cranberries hit the market. I is always a hit at holiday parties because of the intensity of color, as well as a delicious combination of flavors-sweet, tart, and hot.
1 1/2 cups of fresh cranberries
2 green onions chopped
1/2 to 1 small jalapeno, seeded and minced
1/4 cup of raw sugar
2 tbsp. minced fresh cilantro
1 tbsp. grated fresh ginger
1 tbsp. fresh lemon juice
Add the above ingredients into the food processor and pulse 5 times, until you have a small rough chop. Stir and cover in refrigerator for 1-3 hours. Serve by itself, or as a topping for an 8 oz. cream cheese block. Serve with mixed crackers.
The cranberry’s nutrition benefits are many. The cranberry has a strong antioxidant called proanthocyanidin(PAC) which protects against urinary tract infections. It serves as a barrier to bacteria that latch onto the stomach lining causing infection. Also, the PAC has strong anti-inflammatory qualities protecting the colon, stomach, mouth and gums, and blood vessels. Less mouth inflammation helps with periodontal disease. Less inflammation in the blood vessels decreases the risk of high blood pressure.