Cranberry salsa

Short description:



  • 4 tsp        Olive oil

  • ½ cup      Natural unsalted pepitas (shelled pumpkin seeds)

  • 1 cup       Ocean Spray® Craisins® Original Dried Cranberries

  • 1⅓ cups Spring onions, chopped (dark green parts only – about 2 bunches)

  • 1 cup       Coriander, chopped (fresh)

  • 2 tbsp      Serrano chillies, minced and seeded

  • 2 cups     Corn kernels

  • ½ tsp       Cumin powder

  • 6 tbsp      Sugar

  • 6 tbsp      Lime juice (fresh)


  1. Heat oil in pan over medium heat. Add pepitas and stir until golden, about 1 minute. Transfer to plate and sprinkle with sea salt. Transfer to a bowl when cool.

  2. Add Craisins® dried cranberries, corn, onions, coriander, cumin and chillies to the bowl with the pepitas.

  3. In a separate bowl, stir sugar and lime juice together until sugar dissolves and pour the liquid over the salsa and mix.

  4. Season with salt and pepper to taste.

Best made with:
Craisins® Dried Cranberries
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