Dessert

Gingery Cranberry Salsa Recipe

ByMaya Arden November 15, 2025November 15, 2025

Introduction

This Gingery Cranberry Salsa is a vibrant and tangy twist on traditional cranberry sauce, packed with fresh herbs, a hint of jalapeño heat, and zesty lime. It’s a perfect condiment to brighten up your holiday table or add a punch of flavor to grilled meats and appetizers.

A close-up of a bowl filled with a colorful mixture that looks like finely chopped red beets, green herbs, nuts, and seeds, all mixed together. The bowl is white with a blue cracked pattern on the inside. A gold spoon is partially inside the bowl, resting on the side, with some of the mixture sticking to it. The texture of the mix is chunky and fresh, showing bright red, green, and some brown tones. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 12-ounce bag of fresh cranberries
1/3 cup sugar

Half of a jalapeño, ribs and seeds removed
One 1-inch knob of fresh ginger root, peeled

1 clove garlic
1/2 cup fresh cilantro leaves

1/2 cup fresh parsley leaves
Juice and zest of 1-2 limes (to taste)
1/2 teaspoon salt (more to taste)

1/2 cup salted roasted pistachios (optional)

Instructions

Step 1: Chop the cranberries by pulsing them in a food processor until they reach a very finely chopped texture. Be careful not to puree them. Transfer the chopped cranberries to a bowl.
Step 2: Toss the cranberries with sugar until well combined.

Step 3: Add the jalapeño, ginger, garlic, and cilantro to the food processor and pulse until finely chopped. Mix this aromatic blend into the cranberry mixture.
Step 4: Add the lime juice, lime zest, and salt to the bowl. Stir to combine all ingredients thoroughly.
Step 5: For best flavor, let the salsa rest in the refrigerator for 12 to 24 hours. This allows the cranberries to soften and the flavors to meld.

Step 6 (Optional): If desired, pulse the pistachios in the food processor until finely chopped and fold them into the salsa just before serving for added texture and nuttiness.

Tips & Variations

For a milder salsa, reduce or omit the jalapeño. To increase heat, leave some seeds in or add extra jalapeño.
Try swapping parsley for mint for a fresh twist.

If you don’t have a food processor, finely chop the ingredients by hand, though it will take more time.
Adding pistachios is optional but adds a lovely crunch and complements the tartness of the cranberries.

Storage

Store the salsa in an airtight container in the refrigerator for up to 5 days. Stir before serving as some liquid may separate. It’s best served chilled or at room temperature. Because it’s made with fresh ingredients, it’s not ideal for freezing.

How to Serve

A close-up image shows a woman's hand holding a small round crisp bread topped with a thick bottom layer of white creamy cheese, and a chunky upper layer of a red mixture with visible pieces of green herbs and nuts. In the background, there is a white bowl with a blue cracked pattern filled with the same red mixture that has a coarse texture. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cranberry salsa ahead of time?

Yes, it’s actually better to make it at least 12 hours in advance to let the flavors meld and the cranberries soften.

Can I use frozen cranberries for this recipe?

Frozen cranberries can be used but thaw and drain them well first to avoid excess liquid that might make the salsa too watery.

Maya Arden