Cranberry salsa is a fresh and easy recipe to make over and over again all season long!
Fresh tart cranberries, a bit of onion, jalapeno, and seasonings get a quick whirl in the food processor to create a flavorful holiday appetizer.
Serve on its own with crackers or tortilla chips or spoon over cream cheese.
An Easy Anytime Appetizer
- Cranberry salsa is beautifully bright with a sweet and tart flavor.
- This recipe needs just a few ingredients along with cranberries. Jalapenos, some cilantro, and some onions.
- Use fresh or frozen cranberries.
- Serve this festive sweet and spicy snack with tortilla chips or other dippables like crackers or Crostini.
Ingredients for Cranberry Salsa
Fresh Cranberries – I love this recipe with fresh cranberries, but frozen cranberries taste great too!
If using frozen, thaw and drain before blending. If frozen, the salsa may need to be drained a bit before serving.
Sugar and lime juice add a sweet-tart flavor.
Jalapeño peppers – make it just a little bit spicy! If you’re using canned jalapenos, stir a little of the juice into the salsa to up the spiciness!
How to Make Cranberry Salsa
Cranberry Salsa is one of those easy recipes that comes together quickly.
- Pulse cranberries in a food processor with green onions, cilantro, and jalapeno (per recipe below) until cranberries are chopped fine (but not too finely).
- Add lime juice and sugar mixture and pulse just to mix.
- Season with salt and refrigerate before serving for at least an hour.
Tips for the Perfect Salsa
Perfect dips are made with the right combination of taste, texture, and presentation.
- Avoid over-processing the mixture so it still maintains some structure.
- If using frozen cranberries, the salsa will need to be drained before serving.
- Serve chilled as is or scooped over a block of cream cheese for a great presentation.
- Or, simply stir the cranberry salsa directly into the cream cheese for a delicious spread that is perfect on turkey burgers, or for leftover turkey sandwiches!
How to Store and Freeze Cranberry Salsa
- Keep cranberry salsa in a covered container in the refrigerator. It’s even better the next day when all of the flavors have had a chance to blend! Add an extra shot of lime juice or some freshly diced jalapenos to brighten up the flavors before serving.
- Freeze it in zippered bags with the date labeled on them and they will keep for about 2 months in the freezer.
- Once thawed, the salsa will likely need to be drained a bit.
Did you make this Cranberry Salsa? Be sure to leave a comment and a rating below!
- 1 lime juiced
- ⅓ cup sugar or to taste
- 12 ounces fresh cranberries
- 2 green onions cut into 1″ pieces
- ¼ cup cilantro leaves
- 1 jalapeno seeded and chopped
- ½ teaspoon kosher salt or to taste
- Combine lime juice (about 2 tablespoons) and sugar in a small bowl.
- Add cranberries, green onions, cilantro and jalapeno to a food processor. Pulse a couple of times to break up the cranberries.
- Add sugar mixture and pulse a few more times. Stir in salt to taste and refrigerate at least 1 hour before serving.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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