Ginger Cranberry Salsa Recipe – A Pinch of Deliciousness

Cranberry Salsa, you are my new favorite holiday app.
My friend Amanda has a great recipe for cranberry salsa and cream cheese. I’ve had my eye on it for years and this year I finally gave it a try. Love, love, love!
It’s creamy, juicy, lively, fresh, sweet, with a hint of jalapeno heat.
There are a lot of cranberry salsa or cranberry relish type recipes out there, but the best thing that makes her different from other recipes is that she Add a small piece of fresh ginger. Hello! so good.
I served her dip on a plate with a creamy base to a holiday party in our neighborhood and it was delicious. Beautiful. marvelous. But when we got home, Bjork and I went straight to the refrigerator and grabbed extra cranberry salsa—eating it as is, without adding anything else, just dipping the chips in it like hungry little wolves.
What’s really interesting is that over the next few days I found myself using cranberry salsa on everything – a dollop on a turkey wrap with spinach and mayonnaise. Spread a little on toast. Spoonful into my chicken and rice bowl.
So, here’s my recipe for the salsa – I made only a few minor changes to Amanda’s recipe, most importantly, using garlic instead of scallions (just what we like in this house), in Throw in some extra parsley and add just the right amount of pistachios for some texture and creaminess.
Of course, you can eat it fresh, but don’t skip resting time in the refrigerator for the next day. It becomes less sour and more juicy.
I’ve made it twice in the last week. Cheers to last minute holiday recipes for people like me!