Recipe: Cranberry Salsa

Cranberry Salsa, from Saveur.
Todd Coleman

(CBS News) This recipe comes courtesy of Saveur, an award-winning culinary and culinary-travel magazine that emphasizes the heritage and traditions of home cooking and real food from around the world.

Lime and jalapeno punch up Saveur executive food editor Todd Coleman's fresh take on cranberry sauce.

If you use frozen cranberries, be sure they are fully thawed before beginning the recipe.

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Cranberry Salsa


1 lb. fresh or thawed frozen cranberries, halved
3 tbsp. sugar
1 jalapeno, stemmed, seeded, and julienned
Zest and juice of 2 limes
Kosher salt


Toss all ingredients together and let sit for 30 minutes to allow the flavors to meld. Season with kosher salt to taste.

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