I have to say, this has been one of my favorite recipes besides my Banana Nut Paleo Granola.  I’ve made this Cranberry-Pomegranate Salsa about eight times a few different ways since December started and each time it has been a hit. Since visiting Pasolivo Olive Oil Farm, I have been in love with their citrus olive oil and have used in a few recipes including my Citrus Glazed Roasted Sweet Potatoes with Caramelized Leeks and salad dressings. This recipe does use this olive oil, but don’t worry, I’ll explain how to use my favorite orange juice in this recipe too.

For the first time I am doing a wine pairing with this dish! I do enjoy a good glass of wine and appreciate the importance of it also being made organically and sustainably.  My wine pairing is a Pinot Noir from Tolosa Vineyards in Edna Valley located in San Luis Obispo, California.  It is a SIP Certified Wine. Something I learned about on my trip to Paso Robles in October.  This wine really makes the citrus flavor pop out in this salsa.  It really is a wonderful a pairing. I served this in the Christmas Tree Ecofoil tin for a festive chip holder. Ready for this tasty and crowd pleasing recipe? Here it is!!

 

Cranberry-Pomegranate Salsa

1 bag of cranberries (TJs sells them for $1.99/bag)

1/2 cup of pomegranate seeds

3-4 cloves of garlic (I don’t play games)

3-4 green onions

1 jalapeño (deseed as much as you want, depending on how much heat you like)

1/2 c of cilantro cut up

1/4 c of coconut palm sugar

juice of one lime (or 4 drops of lime oil-this really brings out the flavor)

1 T of Grade B Maple Syrup

2 T of Pasolivo Citrus Olive Oil

1 tsp of crushed red pepper

1/2 tsp of celtic salt (this is a very nourishing salt and worth the buy to use all of the time!)

Directions:

1. In a food processor (depending how big it is) mix cranberries, garlic, jalapeño, green onions (saving one for slicing). Chop up ingredients in the food processor. You may have to do this in 2 batches if you have a smaller food processor like I do. I love my KitchenAid one.
2. Place into a bowl.
3. Add in chopped cilantro, coconut palm sugar, syrup, olive oil, red pepper and celtic salt.  Dice up one green onion to make the greens pop out more.
4. Serve and enjoy

Watch the liquids in this recipe or it will be more like a relish. Which is fine, but it is nice to have the consistency less liquid.

My favorite chips is to serve this with White Bean Beanito chips. With some added protein and fiber, you really have a complete and healthy snack eating this salsa.

I love this side dish and you will want to make this before they send back the fresh cranberries for the season. In fact, I highly recommend getting yourself a few bags so you can enjoy this as a New Year’s Eve party app!

 

A big thank you to EcoFoil Pan company for sponsoring this recipe. I hope you enjoy a creative way you can use their eco-friendly pans as a party  platter/dish that makes it fun to enjoy!