Cranberry Salsa with Lime


  • 1 package (12 oz.) fresh cranberries, picked over and stemmed
  • 2 large ribs celery, finely diced
  • 1 small white onion (about 4 oz.) finely diced
  • 1 jalapeno chile, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon FRENCH PANTRY salt of choice
  • 1/2 cup sugar (or maple syrup)
  • 1 Tablespoon of FRENCH PANTRY oil of choice
  • 1 Tablespoon of fresh squeezed lime


Chop your cranberries, celery, onion, jalapeno and fresh cilantro in the eco-chopper. You will have to do 3-4 separate chops.

Toss chopped items in Stainless Mixing Bowl, add your salt, sugar, oil and fresh squeezed lime. Stir well to combine. Cover and refrigerate until ready to serve. The salsa is best if made several hours and up to 1 day in advance to allow the flavors to meld.  Serve with Tortilla chips.

Makes about 3 cups.


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