How to make cranberry salsa

When the sun is out, you can enjoy a glass of cranberry rum and strawberry juice at home.

In the summer, the taste of fresh, crisp, crunchy, sweet, tart cranberries with a splash of sweet cranberry sauce and a splash or two of strawberry syrup is something to savor.

If you’re not feeling a craving for cranberry and sweet and tart cranberry syrup, try making a strawberry salsa and then adding some homemade cranberry-flavored syrup.

The combination is like a dream come true.

Cranberry-salsa: Ingredients:1 cup fresh cranberries, thawed and rinsed (or frozen)1 teaspoon honey, honey, sugar, or other sweetener1 teaspoon paprika, salt, or to taste1 cup powdered sugar1 cup shredded cucumber (about 6 ounces) 1/2 cup sliced fresh red onion (about 3 ounces)2 tablespoons chopped fresh parsley1 teaspoon freshly ground black pepper1/4 teaspoon cayenne pepper (optional)1 cup sugar 1 cup homemade cranberries (about 12 ounces)1/3 cup sliced white onions1/8 teaspoon fresh ground black peppercorns or cayennes 1 cup chopped fresh lemon (about 1 ounce) 2 teaspoons dried oregano, to taste 1.

Wash the fresh cranberry, rinsing it off.2.

Bring 1 cup of the water to a boil in a saucepan over medium heat.3.

Reduce heat to medium-low and simmer for about 15 minutes.4.

Drain the cranberries.5.

When the water has boiled off, remove from the heat and let cool.6.

In a large bowl, combine the honey, salt and paprika.7.

Add the pineapple, onion, carrots, parsley, and peppercorn and toss well. 


Pour in the cranberry mixture, honey mixture, sugar and pap, and toss again.9.

Pour the cran-sugar mixture over the cranbeets. 


Mix until everything is well combined. 


Pour into a blender or food processor and blend until smooth. 


Pour over the sliced white onion and chopped fresh herbs. 


Serve immediately. 


(Serves 4 to 6.)© The Jerusalem Posts All rights reserved.