Floating Olive Branch
Cranberry Salsa

Serves 6-8 




3 cups frozen whole cranberries, thawed 

1 shallot, peeled and minced 

1 jalapeño, seeded and minced 

4 tablespoons honey 

3 tablespoons Cranberry & Pear Fruit Vinegar 

1/2 teaspoon Chipotle Infused Sea Salt 

1/2 teaspoon Fleur de Sel 

1/4 cup fresh cilantro, chopped 

1/4 cup fresh mint, chopped 




Place cranberries in the bowl of a food processor and pulse until chunky and chopped. Transfer the cranberries to a serving bowl and add the shallot, jalapeño, honey, vinegar, salt, cilantro, and mint, stir to combine. Cover and refrigerate until ready to serve.