Sweet, tangy, colorful, and toasted. This Roasted Balsamic Cranberry Salsa can be used as a topper or dip; it's the perfect addition to any holiday gathering.
40 Calories 12 Servings
341 gm Cranberries (fresh)
2 tbsp Balsamic vinegar
1/3 cup Granulated sugar
1 tbsp Rosemary, dried
Step 1: Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Step 2: In a medium-sized mixing bowl, stir together the cranberries, balsamic vinegar, sugar, and rosemary. Spread the cranberry mixture out evenly on the lined baking sheet.
Step 3: Place the cranberries in the oven. Roast for 15 - 18 minutes. When finished cooking, the cranberries should be popped open with juices running out. Remove both the cranberries.
Step 4: Place the cranberry salsa in a small serving bowl with a spoon and serve with pita, crackers, or baguette slices for dipping/topping, or:
Top baguette slices with goat cheese or a slice of brie and a spoonful of cranberries. Garnish with thyme, if desired, and arrange crostinis on a serving platter.
The Cranberry Salsa can be served while the cranberries are still warm, or you can make it ahead of time. Simply chill the salsa overnight and rewarm before serving, if desired!