When these little treasures hit the market, it is happy time. Fresh cranberries don’t need much attention to be delicious, especially if you like your food raw. Hmmm I wonder what other raw foods would be good with this… Something with pistachios? I see related posts in the future.
This bowl is likely to go on a table with bread and chèvre very soon!
This salsa could not be easier. Here is your flavor base. YUM!!! Flavor town with nutrition!
To make the salsa, throw all your ingredients into a food processor, and pulse. If you do not have a processor, just chop them up. And in minutes, you have this!
Raw Fresh Cranberry Salsa
To make this vegan, use raw agave instead of honey. The sweetness balances bitterness in the cranberries, and for a kick, add jalapeno.
- 2 c fresh cranberries
- 1/2 c raw honey or raw Agave
- 2 t lime juice
- zest of one lime
- 2 T finely diced shallot
- 1 t fresh chopped parsley
- optional: 1/2 t blackstrap molasses
- optional: for heat, add diced jalapeno
Combine all ingredients. Using a food processor or blender, pulse until texture is chunky.
Alternatively, on a cutting board, chop cranberries with shallots and parsley until it is a chunky texture. Combine with all other ingredients.
Refrigerate salsa until well chilled and flavors have blended… at least an hour.
Serve as needed.
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