1 Review

A *big* hit for our Christmas Eve feast. One thing I feel compelled to point out that unless you allow the cranberries to cool [completely], you will end up with a chutney-like sauce and not fresh salsa. The cook should allow ample time for the cranberries to cool to room temperature before adding the remaining ingredients. The cilantro in essence "cooked". However, the taste was amazing. I suppose you can choose whether you want a cooked salsa or a fresh one and leave it at that. Will make again though. Thanks for posting!

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COOKGIRl December 27, 2010
Cranberry Salsa