Equipment
- Food Processor
Ingredients
- 12 oz fresh cranberries
- 2-4 tbsp maple syrup, adjust to taste
- ½ small red onion, finely chopped
- 1 jalapeño, 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
- ½ tsp salt
To Serve Ingredients
- 12 oz vegan ricotta
- crackers, (gluten free if desired)
Method
- 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.
- To serve, top each cracker with ricotta and salsa, or let people assemble their own!
Notes
I highly suggest serving this salsa with gluten free crackers, vegan ricotta or cream cheese.
Spread each cracker with a small amount of ricotta or cream cheese and top with the cranberry salsa!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
