Cranberry, Grape and Horseradish Salsa

Appetizers Spreads, Sauces, & Dips Fruit

This fresh and tangy salsa is an updated version of an appetizer common at my family holiday gatherings. We love to eat it with cream cheese and crackers, but it lends itself beautifully to any cut of meat, toasted bread, baked brie, apple slices, sandwiches and more. Homemade prepared horseradish is spicier than store-bought, so adjust to your preference.

By / Photography By | December 10, 2019

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

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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

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