I am thinking of taking some of this salsa to my sister’s for Thanksgiving. It is a longer trip, so I need to make it in advance. I was wondering how many days will this keep in the fridge once I have made it?
Hi Amanda, it should keep several days in the fridge. You should be fine!
In the introduction it states that Cranberries only last a few months in the freezer. As a 3rd generation cranberry grower, I respectfully disagree. We put several gallon bags of Cranberries in the freezer every year. I used some the other day in a cranberry cake and in our thanksgiving cranberry sauce that were from 2012. They were great, no freezer burn or freezer burn flavor in either item. We use the Ziploc Gallon Freezer bags and double bag them. Cranberries are great ANY time of year and AWESOME in smoothies all year around!
I think it depends on the type of freezer you have. I polled several grocers around here who told me they do not stock frozen cranberries year round because the cranberries don’t last that well in their freezers. I’ve also found mine are fine for several months, but by about March, they’re just not as lovely as they were when I first bought them, like anything in my freezer that gets opened and closed often.
Is this recipe different from the originally posted Cranberry Salsa? I made it years ago and I don’t remember using green onion or ginger but then again it could just be so long since I made the recipe that it had completely dropped from my mind. Please settle my memory/recipe discrepancy!
Yes, it has changed a little! Good memory! I’ve added some ginger and a little green onion because I think it adds a lot to the overall flavor of this salsa. Hope you like it!
Made it. Loved it! Surprisingly delish!
So. Smart. Love it!
Here Here for cranberries. Yep, we gotta grab them now. I’ve good luck with freezing them too. This a different twist on what I do with cranberries. Mine is more of a chutney. I like this one.
We were very hesitant, but we loved it. Definitely a keeper!
Hello, This recipe sounds amazing, can’t wait to try it! One question: What kind of apple would work best? Thanks!
Since cranberries are already tart, I would use a sweet apple such as a golden delicious. ~Elise
Elise & Her Amazing Readers,
Please note: This here recipe is one of the best recipes out there for anything involving cranberries. A little extra work pays off immeasurably in terms of wow factor in the mouth and on the table.
ps. I am going to put some in my freezer right now to for you for February.
My dad and I loved your salsa with leftover hot turkey sandwiches and gravy – he claims to ‘not like’ white meat nor cranberries but had seconds of both. He must like them together, however!
This salsa is very good as an appetizer when you take an 8-oz block of cream cheese and place it on a platter–pour the salsa over the top of the cream cheese place your favorite chips all around the cheese on the platter and serve–watch it disappear
BTW – I buy my cranberries in late October or early November direct from Faber Farms in Bandon, Oregon. They ship them Fed Ex overnight and they arrive very fresh, having just been picked. I believe I ordered 10 pounds last year and the cost was $1.00 per pound. I double freezer-bag them and they last a really long time in the freezer.Faber Farms (dot) com is their web site, but I just checked and it’s currently being updated. Worth bookmarking though.
A wonderful addition to this salsa is hazelnuts chopped very finely. I make it every year. I chop the cranberries in a food processor, then add the other ingredients.
I definitely would like to try this salsa but what do you do if you don’t have a grinder or food processor? Can you cook them first?
Note from Elise: Do you have a blender? You can chop by hand but it will be extremely tedious. This is a raw salsa, not a cooked salsa. I have no idea what this would taste like cooked, but if you added some jalapeno and lime to cranberry sauce, that would give you some idea.
I saw this recipe as I was heading out the door to the grocery store, so I picked up everything and made it with my girl when I got home. It was absolutely delicious. I ended up using an entire serrano chili (Andrew likes his salsa hot!)
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