Cranberry Salsa Recipe

Introduction

This bright and tangy cranberry salsa is a fresh twist on traditional salsa recipes. Perfect for the holiday season or any festive gathering, it combines tart cranberries with the heat of jalapeno and the zing of lime for a vibrant, flavorful dip.

Ingredients

• 12 ounces cranberries (fresh, rinsed and picked through)
• ½ to ¾ cup granulated sugar (more or less to taste)
• 1 jalapeno (seeded, membranes removed, and finely diced; leave seeds for extra heat)
• ⅓ cup chopped cilantro (more or less to taste)
• 2 to 3 green onions (thinly sliced)
• 1 tablespoon lime juice (fresh is best)
• Pinch fine sea salt (or kosher salt)
• Lime zest, for garnish
• Additional green onions (thinly sliced, for garnish)
• Lime wedges or slices, for serving
• Cilantro sprigs, for garnish
• Tortilla chips or cinnamon sugar chips, for serving
• Cream cheese and crackers, for serving (optional)
• Goat cheese and crackers, for serving (optional)

Instructions

1. Step 1: Rinse cranberries and sort through, removing any soft or damaged berries. Pat them dry using a kitchen towel or paper towels.
2. Step 2: Place the dried cranberries and granulated sugar into a food processor or blender. Pulse several times until the cranberries are chopped but not pureed.
3. Step 3: Add the jalapeno, chopped cilantro, sliced green onions, lime juice, and a pinch of salt to the processor. Pulse again until the salsa reaches your desired consistency.
4. Step 4: Transfer the salsa to an airtight container. Refrigerate for at least 3 hours or preferably overnight to let the flavors meld.
5. Step 5: When ready to serve, garnish with lime zest, additional green onions, lime wedges, and cilantro sprigs as desired.
6. Step 6: Serve with tortilla chips or cinnamon sugar chips for a sweet and spicy twist. For a creamy option, spread cream cheese or goat cheese on a plate or log and spoon the salsa on top. Offer a variety of crackers alongside.

Tips & Variations

• Adjust the jalapeno seeds according to your heat preference—adding seeds will give a spicier kick.
• Try substituting fresh cranberries with thawed frozen cranberries if fresh aren’t available.
• For a smoother salsa, pulse longer in the food processor, but avoid pureeing completely.
• Cinnamon sugar chips provide a delicious sweet contrast; you can make them by sprinkling cinnamon sugar over baked tortilla chips.
• Serve with cream cheese or goat cheese to add a creamy texture that complements the tartness of the salsa.

Storage

Store the cranberry salsa in an airtight container in the refrigerator for up to 5 days. The flavors improve with time, so letting it chill overnight is best. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salsa ahead of time?

Yes, making the salsa at least 3 hours ahead or overnight allows the flavors to meld and enhances the taste.

What can I serve cranberry salsa with besides chips?

Cranberry salsa pairs wonderfully with cream cheese or goat cheese and crackers for a creamy, flavorful appetizer.

Cranberry Salsa Recipe

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★★★★★

4.8 from 89 reviews

This vibrant and tangy Cranberry Salsa combines fresh cranberries with jalapeno heat, cilantro brightness, and zesty lime for a refreshing twist on traditional salsa. Perfectly sweetened with sugar and seasoned with salt, this salsa is an ideal accompaniment for tortilla chips, cinnamon sugar chips, or spread atop cream cheese or goat cheese for a delicious appetizer.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours 15 minutes (including chilling time)
• Yield: Approximately 2 cups of cranberry salsa 1x
• Category: Condiment
• Method: Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

Salsa Ingredients

• 12 ounces fresh cranberries, rinsed and picked through
• ½ to ¾ cup granulated sugar (adjust to taste)
• 1 jalapeno, seeded, membranes removed, and finely diced (leave seeds for extra heat if desired)
• ⅓ cup chopped cilantro (adjust to taste)
• 2 to 3 green onions, thinly sliced
• 1 tablespoon fresh lime juice
• Pinch of fine sea salt or kosher salt
• Lime zest, for garnish

Serving Garnishes

• Additional green onions, thinly sliced
• Lime wedges or slices
• Cilantro sprigs
• Tortilla chips
• Cinnamon sugar chips (see notes)
• Cream cheese and crackers
• Goat cheese and crackers

Instructions

1. Prepare the Cranberries: Rinse the fresh cranberries thoroughly and pick through to remove any soft or damaged berries. Lay them out on a kitchen towel or paper towels and gently pat dry to remove excess moisture.
2. Pulse Cranberries and Sugar: Add the dried cranberries and granulated sugar to a food processor or blender. Pulse the mixture in short bursts until the cranberries are chopped into small pieces but not pureed, maintaining some texture.
3. Add Remaining Ingredients: Incorporate the finely diced jalapeno, chopped cilantro, sliced green onions, fresh lime juice, and pinch of salt. Pulse again a few times until the salsa reaches your desired consistency.
4. Chill the Salsa: Transfer the prepared salsa into an airtight container. Refrigerate for at least 3 hours, preferably overnight, allowing the flavors to meld together beautifully.
5. Serve the Salsa with Chips: Serve the chilled salsa accompanied by tortilla chips or cinnamon sugar chips for a sweet and spicy snack. Garnish with lime zest, additional green onions, lime wedges, and fresh cilantro.
6. Serve with Cream Cheese: Spread cream cheese on a plate or shallow bowl. Using a slotted spoon, add a generous layer of the cranberry salsa on top of the cream cheese. Serve alongside a variety of crackers for a creamy and tangy appetizer.
7. Serve with Goat Cheese: Drain any excess juice from the salsa. Press the salsa evenly onto the sides of a goat cheese log. Arrange with assorted crackers for an elegant and flavorful cheese board addition.

Notes

• Cinnamon sugar chips can be made by sprinkling a mixture of cinnamon and sugar onto tortilla chips and baking briefly until crisp and caramelized.
• If you prefer a spicier salsa, keep some or all jalapeno seeds.
• The salsa keeps well in the refrigerator for up to one week; flavors improve with resting time.
• Use fresh lime juice for the best bright flavor.

Keywords: cranberry salsa, holiday appetizer, fresh cranberry recipe, jalapeno salsa, party dip, cranberry appetizer