There’s something truly refreshing about the cranberry salsa I make at home. It’s tangy, a bit sweet, and has this wonderful kick from the jalapeño. Every holiday season, this dish makes an appearance and honestly, I can’t imagine our family gatherings without it. It’s quick to prepare, and I love watching everyone’s eyes light up when they take that first bite. For a little twist this holiday season, you might want to try out our Best Christmas Cranberry Meatballs for another delightful cranberry experience.
Why you’ll love this recipe
This cranberry salsa is a real crowd-pleaser for many reasons. First, it’s incredibly easy and quick to make—perfect for busy parents. The combination of fresh cranberries, cilantro, and lime gives it such a unique flavor that’s both vibrant and festive. Plus, it’s such a versatile addition to your table—serve it as a condiment with turkey or chicken, or simply enjoy it with some tortilla chips. And, it stores well, meaning it can be part of your meal prep for the week ahead.
Ingredients
- 1 (12 ounce) bag fresh cranberries
- ¾ cup white sugar
- 1 bunch cilantro, chopped, or to taste
- 1 bunch green onions, cut into 3-inch lengths
- 1 medium jalapeño pepper, seeded and minced
- 2 medium limes, juiced
- 1 pinch salt
Step-by-step instructions
- Gather all the ingredients first, because trust me, it makes everything that much easier.
- In the bowl of a food processor fitted with a medium blade, combine the cranberries, sugar, cilantro, green onions, jalapeño, lime juice, and salt. Process until you achieve a medium consistency.
- Taste your salsa—now’s the time to adjust. Add more sugar if you like it sweeter, more lime juice for tang, or jalapeño if you’re in the mood for more heat.
- Once satisfied, transfer it to a serving bowl. You can serve it right away or refrigerate to let the flavors meld. Just remember to bring it to room temperature before serving for the best experience.
Recipe tips & variations
When making cranberry salsa , feel free to play around! If you’re feeling adventurous, try adding some diced mango for a hint of tropical sweetness or a bit of cucumber for extra crunch. If you prefer it less spicy, reduce the amount of jalapeño. Likewise, if you adore cilantro, go crazy with it—there’s no such thing as too much!
Storage & reheating
To store, simply cover the cranberry salsa in an airtight container and refrigerate it. It should stay fresh for up to a week. I find letting it sit for a day really enhances the flavors. When you’re ready to enjoy it again, just bring it to room temperature. No reheating required!
FAQs
Can I use frozen cranberries?
Yes! Just thaw them first and drain off any extra water.
Is there a substitute for cilantro?
Yes—use parsley. It won’t overpower the salsa.
How can I reduce tartness?
Add a little more sugar or a bit of honey to balance the flavors.
Recipes you may like
This cranberry salsa is certain to be a hit at your next gathering. Simple, fresh, and full of flavor, it’s one of those dishes that brings everyone together. Enjoy, and happy cooking!
Cranberry Salsa
- Total Time: 10 minutes
- Yield: Serves 8
- Diet: Vegetarian
Description
A refreshing cranberry salsa that’s tangy, sweet, and perfect for the holiday season.
Ingredients
- 1 (12 ounce) bag fresh cranberries
- 3/4 cup white sugar
- 1 bunch cilantro, chopped, or to taste
- 1 bunch green onions, cut into 3-inch lengths
- 1 medium jalapeño pepper, seeded and minced
- 2 medium limes, juiced
- 1 pinch salt
Instructions
- Gather all the ingredients first, because trust me, it makes everything that much easier.
- In the bowl of a food processor fitted with a medium blade, combine the cranberries, sugar, cilantro, green onions, jalapeño, lime juice, and salt. Process until you achieve a medium consistency.
- Taste your salsa—now’s the time to adjust. Add more sugar if you like it sweeter, more lime juice for tang, or jalapeño if you’re in the mood for more heat.
- Once satisfied, transfer it to a serving bowl. You can serve it right away or refrigerate to let the flavors meld. Just remember to bring it to room temperature before serving for the best experience.
Notes
- If you’re feeling adventurous, try adding some diced mango for a hint of tropical sweetness or a bit of cucumber for extra crunch.
- If you prefer it less spicy, reduce the amount of jalapeño.
- If you adore cilantro, go crazy with it—there’s no such thing as too much!
- To store, simply cover the cranberry salsa in an airtight container and refrigerate it. It should stay fresh for up to a week.
- Letting it sit for a day really enhances the flavors.
- Prep Time: 10 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 12g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg