Introduction

Cranberry salsa is a vibrant and tangy twist on traditional salsa that brings a burst of fresh flavor to any table. Perfect for holiday gatherings or everyday snacks, it pairs wonderfully with chips, crackers, or even as a topping for meats and cream cheese. This easy-to-make recipe combines tart cranberries with zesty citrus and a touch of heat.

A close-up view of a vibrant dish primarily made up of shiny, juicy red pomegranate seeds that fill most of the frame. Mixed in are small, chopped bits of fresh green herbs, scattered evenly throughout, adding pops of green color. Thin slices of bright green jalapeño peppers are visible on the top, creating contrast against the red seeds. The texture looks fresh and moist, with a glistening shine on the seeds showing their juiciness. The dish is presented on a white plate, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces fresh cranberries, rinsed and drained
½ cup (50g) granulated sugar
1 Tablespoon (15mL) fresh lime juice
1 Tablespoon (15mL) fresh orange juice
2 jalapeño peppers, ribs and seeds removed, minced
1 bunch green onions, finely sliced (about ¼ cup)
¼ cup finely chopped cilantro

Instructions

Step 1: In a blender or food processor, pulse the cranberries until they are finely chopped. Be careful not to purée them completely; aim for different size chunks for texture.
Step 2: Transfer the chopped cranberries to a medium bowl. Add the sugar, lime juice, and orange juice, then stir to combine well.
Step 3: Add the minced jalapeños, sliced green onions, and chopped cilantro to the bowl. Stir until all ingredients are evenly mixed. Taste and add salt if desired.
Step 4: Cover the bowl and chill the salsa in the refrigerator for at least 30 minutes to allow flavors to meld.
Step 5: Serve chilled as a dip with chips or crackers, as a topping for meats, on cream cheese, or enjoy it as a fresh side dish.

Tips & Variations

For less heat, reduce the amount of jalapeño or remove ribs and seeds completely. For more heat, keep some seeds or add a pinch of cayenne.
If fresh cranberries are unavailable, frozen cranberries can be used; thaw and drain excess liquid before chopping.
Try adding finely chopped red bell pepper for extra crunch and sweetness.
Adjust the sweetness by adding more or less sugar according to your taste.

Storage

Store cranberry salsa covered in an airtight container in the refrigerator for up to 5 days. Stir before serving. This salsa is best enjoyed fresh but can be reheated slightly if used as a topping on warm dishes, though it is typically served cold or at room temperature.

How to Serve

The image shows a close-up of a clear bowl filled with a bright red cranberry salsa mixed with finely chopped green herbs and onions, giving the salsa a fresh, textured look. On top of the salsa, there are a few sliced green jalapeño rings visible on the left side. A woman's hand is holding a golden brown tortilla chip dipping into the salsa on the right edge of the bowl. The bowl and the hand are set on a white marbled textured surface. The colors contrast well, with the deep red cranberries, fresh green jalapeño and herbs, and the crunchy golden chip. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cranberry salsa ahead of time?

Yes, it’s best to make the salsa at least 30 minutes ahead to allow the flavors to develop. It can be stored in the fridge for up to 5 days.

Is cranberry salsa spicy?

The heat level depends on the amount of jalapeño used. Removing the ribs and seeds reduces the spiciness, making it mild and suitable for most palates.