Cranberry salsa is zesty, fresh, tart, and a little sweet and spicy! It's a quick and easy appetizer for the holiday season, and a delicious way to use cranberries. Serve plain with tortilla chips, as a garnish for tacos, or on a snack board with cheese and crackers!
Every holiday season I end up sharing AT LEAST one new cranberry recipe on the blog. Actually, it's usually more like two or three. In our house we're slightly obsessed with this beautiful fruit!
And it's not just because my husband is from Wisconsin, where more cranberries are produced than any place in the world (although, that's certainly how his obsession started).
Cranberries are simply magical. I mean, that color, right?! Plus, they're nutritious and rich in antioxidants.
And though cranberries are very tart and sour, otherwise they really don't have a strong flavor. So in a way they're a blank slate for everything from cranberry salad dressing and salsa, to cranberry sauce, compote, and pie filling!
This simple cranberry salsa is such a festive and easy appetizer for fall and winter holidays... or anytime of year since you can also use frozen cranberries. You can whip up a batch in minutes, and it's great for making ahead.
The lime and sweetness are balanced by jalapeno, salt, and cilantro for an irresistibly savory/sweet combo you'll want to put on SO many things.
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Ingredients
- cranberries - we like fresh cranberries best in this recipe, but frozen also works. Thaw first, then rinse and drain.
- jalapeno - for mild salsa remove all of the seeds or keep some for a little kick! We've also made the recipe with 1 jalapeno and 1 mild homegrown habanero, which added great flavor.
- red onion - sub shallot or green onion if desired. Tip: to soften the bite and aroma of raw onion, place chopped onion in a bowl and cover with cold water. Let soak for a few minutes, then drain and pat dry.
- lime juice - one lime should give you enough juice for the batch.
- sugar - This probably seems like an odd ingredient for salsa, but because cranberries are SO tart, sweetness is crucial for balancing the flavors. Don't skip it!
- cilantro - if you're not a fan of cilantro, parsley might work (though I haven't tried that combo).
How to Make Cranberry Salsa
- Sort through cranberries and discard soft or bruised ones. Rinse under cold water, then pat dry. Place cranberries in the bowl of a large food processor. Pulse 8 to 10 times or until chopped and chunky.
- Starting with the lesser amount where indicated, add all remaining ingredients except cilantro.
- Process for a few seconds or until everything is finely chopped and uniform. Taste and adjust lime, sugar, and salt as desired.
- Add the cilantro and pulse 2 or 3 times to incorporate.
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- Transfer cranberry salsa to a bowl or storage container. Cover and refrigerate for 2 to 3 hours to allow the flavors to mingle. Serve cool.
What to Serve With Cranberry Salsa
The tangy and lightly sweet flavor of cranberry salsa is surprisingly versatile! It's fantastic simply served with guacamole and some homemade healthy tortilla chips.
Or spoon it over vegan feta or cream cheese for an epic vegan cheese board!
You can also pair cranberry salsa with hearty main dishes just as you would cranberry sauce at Thanksgiving and Christmas. It's great with vegan turkey roast, chickpea meatloaf, and Beyond Meat meatloaf.
We also love it on meaty mushroom tacos for a burst of freshness and contrast.
Variations
- pineapple - adding pineapple to the mix allows you to reduce the sugar slightly and gives the salsa a sort of tropical flair.
- extra spicy - bump up the jalapeno or add a minced habanero pepper (I wouldn't recommend including the seeds, though).
FAQs
It's only as spicy as you want it to be. If you remove all of the jalapeno seeds, the salsa leans more toward sweet and tart. Include some or all of the seeds for a spicy cranberry salsa.
Yes, although the results are better with fresh cranberries. Allow frozen cranberries to thaw, then rinse, drain, and pat dry before processing.
Absolutely! In fact, cranberry salsa tastes even better after chilling for 4 to 24 hours. This rest time allows the flavors to soften and mingle.
Store the salsa in a covered container in the refrigerator for up to 4 days. Freezing not recommended.
I hope you enjoy this quick and flavorful cranberry salsa recipe. If you try it be sure to comment below to let us know your favorite ways to serve it!
More Cranberry Recipes
Recipe
Fresh Cranberry Salsa
Equipment
Ingredients
- 12 ounces cranberries, preferably fresh - see Notes re: frozen
- 2 medium jalapenos, seeded and diced - include some seeds for a spicier salsa
- ⅓ cup chopped red onion - about half of a small onion
- 3 to 4 tablespoons organic cane sugar
- 3 to 4 tablespoons fresh lime juice - about 1 lime
- ½ teaspoon fine sea salt
- ½ cup chopped cilantro
Instructions
- Sort through cranberries and discard soft or bruised ones. Rinse under cold water, then pat dry. Place cranberries in the bowl of a large food processor. Pulse 8 to 10 times or until chopped and chunky.
- Starting with the lesser amount where indicated, add all remaining ingredients EXCEPT cilantro. Process for a few seconds or until everything is finely chopped and uniform.
- Taste and adjust lime, sugar, and salt as desired. Add the cilantro and pulse 2 or 3 times to incorporate.
- Transfer cranberry salsa to a bowl or storage container. Cover and refrigerate for anywhere from 2 to 24 hours before serving. This allows the flavors to mellow and mingle. Serve cool. See serving suggestions in Notes below.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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