Why do cranberries pop when cooked?

Cranberries actually have quite a lot of pectin, which helps keep the berries nice and firm before they are cooked. When the cranberries are heated on the stovetop in water, they pop open. The longer the berries are in the hot liquid, the more they break apart, which releases more and more pectin into the water .

Why should cranberries not be eaten raw?

Is it safe to eat cranberries raw? Cranberries are generally considered safe whether they are cooked or raw. However, because of their notoriously bitter, sharp taste , most people prefer not to eat them raw or unsweetened. This bitterness is due to the high tannin content of cranberries.

How do you take the bitterness out of homemade cranberry sauce?

"Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste. Sprinkle with a pinch of salt (in small amounts, it intensifies sweetness)."

Is cranberry actually good for you?

Cranberries provide a good source of various vitamins and antioxidants . Historically, Native Americans used cranberries as a treatment for bladder and kidney diseases, while early settlers from England used them to treat poor appetite, stomach complaints, blood disorders, and scurvy.

Why is my cranberry salad runny?

One possibility is that you may not have used enough sugar : Sugar helps the sauce firm up, so be sure to use the full amount called for in a recipe. Another possibility is that the cranberries need to boil for longer, releasing their pectin and ensuring a jelly consistency.

Can you eat raw cranberries?

Yes, raw cranberries are safe to consume raw, but you probably don't want to eat them that way. "Cranberries are safe to eat raw. However, usually they are cooked and have sugar added because of the bitter and sharp taste they have when raw," says Kelly West Keyser, a registered dietitian in Alabama.

Are cranberries supposed to pop?

That is how long it takes to release the pectin — the natural jelling ingredient — from the fruit. As long as you cook it long enough for the cranberries to pop, you should be good.

What happens if you overcook cranberries?

It is important that you don't overcook them or they will turn to mush, and will also turn bitter . Cranberries should be cooked only until they pop or split, which usually happens in under 10 minutes over medium heat.

What happens if you cook cranberries too long?

If your cranberry sauce is too thick, it's most likely overcooked. When you cook cranberries (or any berries), they burst, releasing pectin—a natural thickener . The key to a perfect consistency is to allow some but not all of the cranberries to split open—something you'll achieve with less time on the stove.

Cranberry Salsa Recipe - The Girl Who Ate Everything (2024)

Home » Appetizers » Cranberry Salsa

posted by Christy Denneyon Nov 11, 2023 (updated Feb 9, 2024) 101 comments »

Jump to Recipe

Cranberry Salsa with cream cheese is a spicy and sweet combo that is always a hit at parties.We love serving this Cranberry Salsa as an appetizer at Thanksgiving and Christmas.

CRANBERRY SALSA

I find that there are two types of Thanksgiving meal eaters out there. There are those that stay away from appetizers – saving themselves for the main meal, and those who have already thrown in the towel for the day and are looking to prime the pump. I’m the latter.

In the day that is all about eating and giving gratitude, why not eat the day to its fullest. Usually my go-to appetizer are these Stuffed Mushrooms, but when the oven is prime real estate (I only have one oven) a no-bake appetizer like this Cranberry Salsa is a winner.

Not to mention it begs to be made ahead of time, enhancingits flavors with time. This is totally not a recipe I normally go for but the combo of sweet, tart, and spicy is really addicting. I’m sure everyone has a version of this recipe but this is how I like it!

Fresh cranberries are gorgeous this time of year.

I left the seeds in my jalapeno for a little more heat. If you really like it spicy add two jalapenos. The cilantro and green onions are hiding underneath the cranberries but they’re in there.

This is what it looks like right after you process it. You need to let it chill in the fridge for a couple of hours to let the sugar work its magic on the cranberries.

A couple hours later – voila!

I love Ritz crackers with this but they aren’t strong enough to dip with so use a spreader. Triscuits and Wheat Thins are also good here. Some people like to spread the cream cheese on a serving dish and spread the salsa on top. I’m lazy and I really just prefer it spooned on top of a block of cream cheese.

I mean how festive does that look?

OTHER CRANBERRY RECIPES:

Cranberry and Pecan Brie en Croute
Easy Cranberry Sauce
Cranberry and Feta Pinwheels
Cranberry Salad
Pretzel Cranberry Sweet Potatoes

Cranberry Salsa

4.45 from 63 votes

This Cranberry Salsa with cream cheese is a spicy and sweet combo that is always a hit at parties.

PrintPinRate

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Servings: 10 servings

Ingredients

12 ounces fresh cranberries
3/4 cup granulated sugar, (add more to taste)
1 jalapeno, , seeded and chopped coarsely (leave the seeds in if you like it spicy)
1/2 cup cilantro
4 green onions
2 tablespoons lime juice
pinch of salt
2 (8 ounce) blocks of cream cheese

Instructions

Place all of the ingredients in a food processor (EXCEPT CREAM CHEESE) and pulse until desired consistency. I like mine fairly fine. Chill in the fridge for a couple of hours (preferably overnight) to allow the salsa to macerate. Serve over cream cheese and with crackers.
This makes enough to cover two blocks of cream cheese. Some people prefer to spread the cream cheese on a serving dish with the salsa on top. I prefer to just pour it on top of a block of cream cheese.
Depending on how tart your cranberries are you may want to add more sugar. This last batch I added a total of 1 cup of sugar.

Notes

Wheat thins are triscuits are great for serving with this because they are sturdy and won't break. I love it with Ritz crackers but they are too soft and will break with dipping. If you want to use them just make sure you have a spreader with the salsa. As with all salsa, the quantities are approximate and you can adjust to your own preferences. I have kept this in the fridge for up to 10 days and it was still good! I'm not a food safety expert but it does last for a while.

Cuisine: American

Course: Appetizer

Author: Christy Denney

All Recipes Appetizers Christmas Recipes Holiday Recipes Thanksgiving Recipes

originally published on Nov 11, 2023 (last updated Feb 9, 2024)

101 comments Leave a comment »

Cranberry Salsa Recipe - The Girl Who Ate Everything (9)

My Cookbook

100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.

Order Now

stay connected get new recipes via email:

« Previous Post Corn Casserole

Next Post » Turkey Gravy Recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.

101 comments on “Cranberry Salsa”

Linda — Wed, 27 Dec 2023 @ 18:40:47 EST Reply
Can you freeze the cranberry salsa tecipe?
- Christy Denney — Thu, 25 Jan 2024 @ 01:48:53 EST Reply
  I haven’t tried it
Ashley — Mon, 18 Dec 2023 @ 11:04:43 EST Reply
I’ve been making this exact recipe from your website for years now. It’s become one of my signature potluck and family holiday dishes, and people are upset if I DON’T bring it now. Thank you so much!
- Christy Denney — Thu, 21 Dec 2023 @ 01:44:10 EST Reply
  You’re welcome!
Maureen Roy — Wed, 13 Dec 2023 @ 09:12:21 EST Reply
Can this recipe be used with brie?
- Christy Denney — Mon, 18 Dec 2023 @ 02:02:22 EST Reply
  I haven’t tried it but I don’t see why not
Ashley — Sun, 19 Nov 2023 @ 16:08:33 EST Reply
I have been making this every Christmas time now for a couple of years. It’s my favorite, thanks for sharing!
- Christy Denney — Mon, 20 Nov 2023 @ 00:30:54 EST Reply
  You’re welcome!
  
  See Also
  Authentic Loco Moco Recipe Homemade Chicken Nuggets | Chick Fil A Copycat Recipe Homemade Amaretto Recipe | How to Make Amaretto | Mantitlement Best French Onion Soup Recipe | The Prairie Homestead
Patricia Farley — Thu, 16 Nov 2023 @ 13:18:12 EST Reply
I work in a beauty shop. This recipe was brought last year for Thanksgiving and Christmas a must on the menu this year.
- Christy Denney — Fri, 17 Nov 2023 @ 00:22:37 EST Reply
  Aw thank you!
Laura — Fri, 10 Nov 2023 @ 10:26:12 EST Reply
This looks delicious and I can’t wait to try!
I have a silly question – when the recipe calls for 4 green onions, is this 4 green onion bulbs (having multiple “tubes” on each bulb) or is it 4 “tubes” (sometimes all on one bulb)? Thank you!
- Christy Denney — Fri, 17 Nov 2023 @ 00:41:49 EST Reply
  Great question. I mean it to be one whole bulb as one green onion but it is up to interpretation
Rumana — Mon, 09 Oct 2023 @ 20:16:31 EDT Reply
Can you use cranberries that were frozen and thawed?
- Christy Denney — Tue, 07 Nov 2023 @ 02:16:04 EST Reply
  Sure!
Cathy G — Fri, 23 Dec 2022 @ 10:27:38 EST Reply
LOVED IT
I made, loved it … I agree with all the positive reviews, and would just say … this was something new and unique to me. If you serve this to your family, or bring to party you will have a hit, and can be pretty certain no one else will bring it !!
Patricia — Wed, 23 Nov 2022 @ 14:29:00 EST Reply
I’ve made this before and it was a hit! But I could have sworn that your recipe used to have fresh ginger in it also. Right?
- Christy Denney — Wed, 14 Dec 2022 @ 02:27:02 EST Reply
  I haven’t changed this recipe at all. Shoot maybe it was someone else’s?
Em — Sun, 20 Nov 2022 @ 20:00:26 EST Reply
Delicious! I started with only 1/3 cup sugar and I thought that was plenty sweet for my taste. I also added some orange zest and juice. This will definitely be a new holiday favorite.
- Christy Denney — Tue, 22 Nov 2022 @ 01:49:02 EST Reply
  Thank you!
sharyl — Tue, 15 Nov 2022 @ 18:46:40 EST Reply
you left out sugar in the ingredience list … perhaps you should edit it
- Christy Denney — Sun, 20 Nov 2022 @ 01:04:07 EST Reply
  Sharyl,
  It’s listed right below the cranberries. I did not leave it out.
Vicky fa*gan — Sat, 12 Nov 2022 @ 09:36:27 EST Reply
Has anyone tried using Monkfruit instead of white sugar?
Linda C. — Fri, 11 Nov 2022 @ 00:46:53 EST Reply
I really want to make this but I only have a small food processor. I can’t tell from the pictures…did you use a large one? This looks so delicious.
- Rachel — Sat, 10 Dec 2022 @ 12:27:51 EST Reply
  I just use the big Ninja blender and it turns out perfect every time!
Rebekah — Tue, 18 Oct 2022 @ 21:17:21 EDT Reply
Do you use the onion part or the green part (or both) from the green onions? Also, have you ever made a batch and frozen it? I made a test batch tonight for a party we are hosting on 12/3. It is currently in the fridge waiting for the sugar to do it’s magic. IF it turns out delicious, I’m wondering if I can just freeze this batch for 12/3? Note: since I wasn’t sure what part of the green onion to use, I used the white part and about 2 inches or so into the green.
- Christy Denney — Sat, 29 Oct 2022 @ 02:12:19 EDT Reply
  I usually use the green but the white part is great too. And you can freeze it
Dee H — Fri, 24 Dec 2021 @ 10:39:46 EST Reply
Have just made this delicious sounding stuff 😋 and the bowl scrapings are certainly good 👌 !
Found I had to blitz quite a lot to get onion/coriander to same size as cranberries …think I’d do them for a bit 1st on their own next time, as cranberries disappear more quickly !
Left half seeds in chilli pepper …definitely spicy enough 😄 may do less next time to cater for all tastes
Looking forward to trying properly with cream cheese soon 🤩
Michelle Coleman — Tue, 23 Nov 2021 @ 13:44:52 EST Reply
How early can you prep the salsa and it keep in the fridge before serving?
- Christy Denney — Sun, 28 Nov 2021 @ 02:51:37 EST Reply
  Definitely a few days ahead of time.
Bree — Sat, 20 Nov 2021 @ 09:51:30 EST Reply
We use whipped cream cheese and it make it a lot easier!!! It’s sooo good!!
- Christy Denney — Sun, 28 Nov 2021 @ 03:04:14 EST Reply
  Nice!
Catrina Marshall — Thu, 28 Jan 2021 @ 14:39:08 EST Reply
Can this be home canned?
- Christy Denney — Thu, 11 Mar 2021 @ 01:50:15 EST Reply
  Sure!
Elaine Perkins — Mon, 28 Dec 2020 @ 15:48:17 EST Reply
Cranberry salsa is so delicious, it’s addictive!
- Christy Denney — Thu, 11 Mar 2021 @ 02:44:25 EST Reply
  Thank you!
Steve — Sun, 27 Dec 2020 @ 18:14:49 EST Reply
It’s easier when you have all the ingredients and follow the recipe. I usually have to substitute or omit something. Found myself deviating from recipe. Why do I do that? Fabulously sublime with continuous flavors and depth. Perfect for us. I took seeds out of jalapeno. Kept thinking garlic? Glad I didn’t
I’ll make it again after these leftovers are gone. It’s only spicy when you stop eating it.
- Christy Denney — Thu, 11 Mar 2021 @ 02:46:27 EST Reply
  Thank you!
  See Also
  Southern Collard Greens Recipe
Stacey — Thu, 10 Dec 2020 @ 10:03:06 EST Reply
I made this and we absolutely loved it!! Good flavor and the mild kick of jalapeño adds so much to the dish. Very good
- Christy Denney — Fri, 12 Mar 2021 @ 02:16:18 EST Reply
  Thank yoU!
Nancy Culhane — Sat, 28 Nov 2020 @ 14:36:38 EST Reply
Great
- Christy Denney — Tue, 01 Dec 2020 @ 01:22:44 EST Reply
  Thanks!
Dennis Crandall — Thu, 26 Nov 2020 @ 16:26:51 EST Reply
Wow this was a homerun!!! The strong flavors of the Jalepeno and cranberry are slightly muted in perfect amounts by the cream cheese, with the hint of cilantro adding to the interestingly delightful party in the mouth. Our family ate the whole plate of this dip before dinner even started. We now have a new staple for family event dinners. This one is a winner. thanks Christy!
- Christy Denney — Tue, 01 Dec 2020 @ 01:33:35 EST Reply
  Awesome Dennis! Hope you are doing well!
Greta — Wed, 25 Nov 2020 @ 18:49:02 EST Reply
I love this cranberry salsa! Sooo good! We are enjoying it the day before Thanksgiving. I’m so glad this is such a large quantity bc I want to keep enjoying it. I have a small food processor so it took me a couple rounds to get all the ingredients chopped up. But i just stirred them all together in a bowl at the end.
Thanks Christy! This will be a new holiday tradition in my home😋
- Christy Denney — Tue, 01 Dec 2020 @ 01:47:47 EST Reply
  Hi Greta! That makes me smile!
Krystal — Sat, 21 Nov 2020 @ 12:35:10 EST Reply
Can you put this in jars are freeze it (for a gift)?
- Christy Denney — Mon, 23 Nov 2020 @ 01:47:29 EST Reply
  Of course!
- Greta — Wed, 25 Nov 2020 @ 18:49:50 EST Reply
  What a great idea!
Janet Fazio — Thu, 19 Dec 2019 @ 09:39:59 EST Reply
This looks awesome. I have a lot of cranberries leftover from baking last week. I know what I’m doing with them
- Christy Denney — Mon, 23 Dec 2019 @ 01:07:31 EST Reply
  Awesome!
Ashley — Wed, 18 Dec 2019 @ 10:10:54 EST Reply
I figured I ought to leave a comment since I’ve been making this recipe every holiday season for several years now. This has become one of my staples, one of the items that everyone expects me to bring at this point. It is beloved. Every time I serve it to new people, there always a couple of people who ask for the recipe. Thank you for sharing this! It’s so fresh and delicious. Plus I love how easy it is to make.
- Christy Denney — Wed, 18 Dec 2019 @ 14:10:42 EST Reply
  Thank you for telling me that. That makes me happy!
Laurie Nilius — Sun, 01 Dec 2019 @ 16:13:33 EST Reply
I loved this cranberry salsa for the holidays. Next time, I will put all ingredients into the food processor, except the green onions and cilantro. I would chop the onions and cilantro and stir them into cranberry mixture. I also felt it needed more jalapenos and green onions and a pinch of salt. Thank you for this yummy recipe
- Christy Denney — Thu, 05 Dec 2019 @ 00:18:53 EST Reply
  You’re welcome!
Jen — Fri, 29 Nov 2019 @ 14:58:44 EST Reply
There is another recipe like this but it adds ginger. Delicious!!
- Christy Denney — Thu, 05 Dec 2019 @ 00:24:54 EST Reply
  Hmm I will have to try it.
  - Ruth — Wed, 08 Jan 2020 @ 12:28:34 EST Reply
    The freshly grated ginger sends it into a whole other dimension! You really should try it (about a tablespoon to start).
Sarah — Tue, 26 Nov 2019 @ 00:21:23 EST Reply
This recipe is amazing with water crackers as well! One of my favorites around the holidays.
- Christy Denney — Tue, 26 Nov 2019 @ 22:41:35 EST Reply
  I’ll have to try water crackers.
Lorri — Sat, 24 Nov 2018 @ 00:01:18 EST Reply
Fantastic Recipe! It tasted so fresh and perfectly balanced. It’s good with cream cheese and crackers, but I just ate it by the spoonful.
- Christy Denney — Fri, 14 Dec 2018 @ 11:55:11 EST Reply
  So glad you liked it!
Kiara — Sun, 18 Nov 2018 @ 19:58:58 EST Reply
My brother makes salsa I should link this to him
- Christy Denney — Tue, 20 Nov 2018 @ 22:15:34 EST Reply
  He would love it!
Cheryl Wormington — Wed, 27 Dec 2017 @ 15:23:05 EST Reply
I tried this recipe for Christmas. At first everyone wasn’t really sure if they liked it, but then they tried it again and again and again. So it turns out it was a big hit on the appetizer table. However, there were a few comments and I concur that unless you REALLY love cilantro, you might want to cut the amount to half so that it doesn’t overpower the salsa. I used a full cup of sugar and only one jalapeno. The jalapeno isn’t that apparent until the very end of the bite when you get that small hit at the back of the throat. Perfect. I also bought a large tub of whipped cream cheese and spread it onto a pie plate and then strained the liquid out of the salsa mix and spread it over the top. I served with club crackers and provided a few cheese spreaders. All in all, this recipe is a definite keeper and I will use it again.
Jennifer — Thu, 21 Dec 2017 @ 09:08:51 EST Reply
Think this would work with Splenda, or even half sugar half Splenda? Anyone tried it?
- Craig Crabtree — Sun, 24 Nov 2019 @ 15:36:51 EST Reply
  I used only a 1/4 of sugar and the salsa disappeared quickly.
- SVA — Tue, 31 Dec 2019 @ 14:34:20 EST Reply
  Why on Earth would you add a chemical, like Splenda, to a perfectly good recipe? Just don’t eat as much or work out a little longer. The brain does not recognize any artificial, “food,” which causes greater food consumption. This is because the body’s desire for sweet has not been satisfied. Hence, more caloric intake. People, do your research
Patricia — Sun, 19 Nov 2017 @ 10:21:59 EST Reply
Love this
- Christy Denney — Mon, 20 Nov 2017 @ 22:29:49 EST Reply
  Thank yoU!
Audrey Ateca — Fri, 17 Nov 2017 @ 22:46:38 EST Reply
I want to make this , but I don’t have a food processor. Would a blender work? How long do you need to leave the cream cheese out so it is easily spreadable?
- Christy Denney — Mon, 20 Nov 2017 @ 22:36:42 EST Reply
  Room temperature takes about 30 minutes. I’m sure a blender would work well too.
Boss Monkey — Fri, 20 Oct 2017 @ 01:12:57 EDT Reply
As a child I always loved the taste of cranberries but hated the canned gel that everyone always put out for the holidays until I found out how easy it was to make fresh with added extras like walnuts, pineapple, etc….
I can already tell that this is going to be fantastic….
- Christy Denney — Wed, 08 Nov 2017 @ 22:43:41 EST Reply
  Thanks!
Audrey Ateca — Sat, 14 Oct 2017 @ 11:16:00 EDT Reply
I want to try this at my daughter’s Christmas time wedding. How long should the cream cheese sit out to be easily spread?
- Christy Denney — Wed, 08 Nov 2017 @ 23:00:20 EST Reply
  Depends on the temp in your house. Probably around 30 minutes.
five nights at freddy's — Wed, 27 Sep 2017 @ 23:15:58 EDT Reply
What a marvelous idea for outdoor activities ! My son will love it! Amazing post!
Thanks Christy
Run 2 — Wed, 30 Aug 2017 @ 03:52:38 EDT Reply
Wow, really, I can’t get over that delicious taste! So simple and yet – sooo great. Thanks for this…
Hannah MacDonald — Tue, 29 Aug 2017 @ 16:30:02 EDT Reply
Has any one tried this with FROZEN cranberries? I really want to try and make this but don’t want to wait until it is cranberry season!
- Christy Denney — Wed, 06 Sep 2017 @ 11:55:08 EDT Reply
  Frozen will work!
Gloria Katzman — Fri, 16 Dec 2016 @ 17:23:02 EST Reply
I think you met to say “Place all of the ingredients EXCEPT THE CREAM CHEESE in a food processor”.
- Christy Denney — Sun, 18 Dec 2016 @ 21:38:43 EST Reply
  Ooh. Sorry. I thought that was self explainitory. I will clarify.
Karen Harrison — Thu, 24 Nov 2016 @ 16:00:16 EST Reply
I made this morning, and we had it for appetizers. For the amount of work involved, I thought it was mediocre. I followed the recipe exactly. I’m not trying to be hateful because your recipes have never let me down, but this was one I won’t make again.
- Christy Denney — Tue, 06 Dec 2016 @ 23:09:59 EST Reply
  Sorry to hear that. It’s definitely better the next day.
Sarah — Tue, 22 Nov 2016 @ 11:08:52 EST Reply
This looks great ! So you don’t cook the cranberries?
- Christy Denney — Tue, 22 Nov 2016 @ 22:36:52 EST Reply
  Nope! You don’t cook them.
Vikki — Mon, 21 Nov 2016 @ 16:25:37 EST Reply
Looks relish! I’m hoping to jar some of this for holiday hostess gifts – what’s the shelf life?
- Christy Denney — Mon, 21 Nov 2016 @ 21:01:57 EST Reply
  I have kept in the fridge for two weeks and it still tasted good.
Jennifer — Sun, 20 Nov 2016 @ 13:05:03 EST Reply
I’m wondering how long this would last in the fridge, too! I made this yesterday and served half to company, and we all loved it!! Wondering if the other half would last until Thanksgiving festivities begin on Wednesday!
- Christy Denney — Mon, 21 Nov 2016 @ 21:13:13 EST Reply
  For sure it would last until then. Good luck. Makes a lot!
angie thomas — Sat, 19 Nov 2016 @ 07:02:41 EST Reply
I am planning to make this for a Thanksgiving app.. how far ahead do you think I can make it?
- Christy Denney — Mon, 21 Nov 2016 @ 21:39:52 EST Reply
  At least a week ahead! Trust me, I’ve tried it.
Beth — Thu, 17 Nov 2016 @ 22:44:35 EST Reply
How much ahead of time can you make this? I’m thinking of making it for gifts for Christmas
- Christy Denney — Mon, 21 Nov 2016 @ 21:46:12 EST Reply
  I’ve had it in the fridge for two weeks and it still tasted good. Beyond that I can’t testify.
Grace — Thu, 17 Nov 2016 @ 11:56:09 EST Reply
Someone made this for a holiday party and I ended up standing there right by it. I couldn’t stop eating it! (Now I’m wondering if anyone else even got to try it?? :o) I didn’t get the recipe and it’s been a couple of years so I’d completely forgotten about it. I’m so excited to have the recipe!
- Christy Denney — Mon, 21 Nov 2016 @ 21:48:07 EST Reply
  Hope you love it!
Nancy — Tue, 15 Nov 2016 @ 16:56:24 EST Reply
Do you think this would work with a baked Brie?
- Christy Denney — Mon, 21 Nov 2016 @ 22:01:44 EST Reply
  Yes, but I am worried that it’s too juicy for it. I could be wrong though. Now I want to try it!
Paige Flamm — Tue, 15 Nov 2016 @ 14:57:05 EST Reply
This looks amazing! I wish I was snacking on this right now!
Paige
http://thehappyflammily.com
- Christy Denney — Tue, 15 Nov 2016 @ 15:03:00 EST Reply
  I ate a whole pan so I’m banned from it.
Dina — Tue, 15 Nov 2016 @ 05:02:51 EST Reply
Very colorful and original. I like it!
- Christy Denney — Tue, 15 Nov 2016 @ 15:08:22 EST Reply
  You’ll love it!