This vibrant salsa from Jackfruitful’s Jackie Akerberg is ideal for any holiday table, from Thanksgiving to New Year’s Eve. Tangy, slightly sweet cranberries join forces with sweet, earthy beets to create a vibrant dip packed with antioxidant goodness. Fresh jalapeño adds a spicy kick, cilantro and red onion deliver aromatic depth, and lime juice and maple syrup create the perfect sweet-sour balance. Allow at least 30 minutes to chill the salsa so the flavors can fully develop. And feel free to make it in advance—Akerberg says it’s even tastier the next day! This sensational salsa is excellent as a side dish or as an appetizer. Spread it over gluten-free whole grain crackers with vegan ricotta. (Akerberg recommends Kite Hill ricotta, which is oil-free.)
Recipe from Jackfruitful
- 12 oz. fresh cranberries
- 2-4 tablespoons pure maple syrup (adjust to taste)
- ½ small red onion, finely chopped
- 1 jalapeño chile, finely chopped
- 1 cup cilantro leaves, finely chopped
- 1 cup cooked and cooled beets, finely chopped (optional but absolutely delicious)
- 1 large garlic clove, minced
- 1 large lime, juiced
- ¼ teaspoon sea salt, or to taste
Instructions
- Add the cranberries to a food processor with maple syrup. Pulse until they’re very finely chopped. Transfer to a bowl and add remaining ingredients. Taste and season accordingly, adding additional salt, lime juice or maple syrup if desired. (You can also chop all ingredients using the food processor).
- Place in the fridge to chill for at least 30 minutes before enjoying.
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