Cranberry, Grape and Horseradish Salsa
Ingredients
- 12 ounces cranberries, thawed if frozen
- ½ cup honey
- 2 tablespoons sugar
- 2 cups diced red grapes
- ½ cup diced green onion
- 1 cup roughly chopped cilantro
- ¼ cup prepared horseradish, store-bought or homemade
- ¼ cup fresh lime juice
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
For Serving
- Softened cream cheese
- Crackers
Instructions
- Place cranberries in a food processor and pulse until no large pieces remain. They should be minced, not puréed. In a large bowl, combine the chopped cranberries with the remaining ingredients. Chill in the fridge for at least 30 minutes before serving to allow flavors to develop. Serve over a block of softened cream cheese with crackers, or alongside your favorite charcuterie board. The salsa will keep in the fridge for 3 to 5 days. Edible Michiana original recipe
