Easy Cranberry Salsa
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This cranberry salsa is bursting with fresh flavor from tart cranberries, citrus and jalapeño. It’s festive, easy to make and always a hit at holiday parties.
I first tried cranberry salsa at Thanksgiving last year and instantly fell in love. It was sweet, tangy, and had just the right amount of spiciness, basically everything I love in a dip. I couldn’t stop going back for more! So this year, I decided to make my own version to share for the holidays.
Table of Contents
Why I Love This Festive Cranberry Salsa
It’s fresh, festive, and so simple to throw together, which makes it perfect for the holidays. It takes only about 10 minutes to prep, and the mix of tart cranberries, citrus, and a touch of spice is so refreshing. Serve it with cream cheese and crackers or tortilla chips, and it’s guaranteed to disappear fast. It looks fancy but takes almost no effort, which makes it a total win in my book, especially during the holidays when I’m already cooking a lot!
Ingredients Needed
- fresh cranberries – the star of the show! You can use thawed frozen cranberries if you can’t find fresh cranberries.
- cilantro – adds a burst of freshness and color. Not a fan? Try parsley instead.
- jalapeño – gives the salsa a little kick. Leave some seeds in if you like extra spice. For a milder version, use half a jalapeño or remove all the seeds.
- green onions – add mild onion flavor that balances the tart cranberries. You can swap with red onion or yellow onion for a sharper flavor.
- cane sugar or coconut sugar – sweetens the salsa and balances the tartness.
- orange juice – fresh-squeezed is best, but bottled works in a pinch.
- lime juice – adds brightness and that zesty citrus pop.
- sea salt – enhances all the flavors.
How to Make This Cranberry Salsa Recipe
Step 1: Add the cranberries, cilantro, jalapeño and green onions to your food processor.
Step 2: Pulse a few times until everything is finely chopped, but still has some texture. You don’t want it puréed.
Step 3: Transfer the chopped mixture to a bowl, then stir in the sugar, orange juice, lime juice and salt.
Step 4: Give it a quick taste and adjust if needed. Cover the bowl and refrigerate for at least 30 minutes. Serve the salsa with crackers or tortilla chips. It’s also delicious as a topping for chicken, turkey or fish.
Tips For Making The Best Cranberry Salsa
- Don’t over-blend: Pulse the cranberries in the food processor until everything is finely chopped but still has texture. If you blend too much, it’ll turn into cranberry sauce.
- Adjust to taste: Cranberries can vary in tartness, so start with less sugar and add more if needed. You can also play with the spice level by adding extra jalapeño or leaving some seeds in.
- Chill before serving: Let the salsa rest in the fridge for at least 30 minutes. This helps the flavors meld and makes it taste even better.
- Make it ahead: This salsa keeps well in the fridge for a couple of days, so it’s perfect to prep before a party or holiday meal.
- Use frozen cranberries if needed: If fresh cranberries aren’t in season, thawed frozen ones work just as well. That’s actually how I tested this recipe, and it turned out perfectly tart and bright.
Serving Suggestions
There are so many ways to serve this cranberry salsa, and it’s not just for chips.
- With tortilla chips: My favorite way to serve it! The sweet, tart and spicy flavors pair perfectly with salty tortilla chips or baked pita chips. These homemade almond flour crackers would also be delicious served with the salsa.
- With cream cheese and crackers: Spread a layer of cream cheese on a platter and spoon the salsa on top for an easy holiday appetizer.
- As a topping for protein: Spoon it over grilled chicken, turkey (try my air fryer turkey breast) or fish (like my air fryer salmon) for a fresh pop of flavor.
- With goat cheese or brie: Try it with soft cheeses for a fancier appetizer board.
- On crostini: Spread cream cheese or ricotta on toasted baguette slices, then top with cranberry salsa for a festive bite.
Frequently Asked Questions
Store any leftovers in an airtight container in the fridge for up to 4-5 days. Give it a quick stir before serving again, since some of the juices may settle.
Yes, frozen cranberries work perfectly for this recipe. Just thaw them first and drain off any excess liquid before adding them to the food processor. That’s actually how I tested this recipe, and it turned out great.
Definitely! In fact, it tastes even better after sitting in the fridge for a few hours because the flavors have time to meld together. It’s the perfect holiday appetizer to make 1-2 days before serving.
You technically can, but it’s a bit tricky since cranberries are small and firm. If you don’t have a food processor, try using a blender on the pulse setting, working in small batches to avoid over-blending. Hand chopping will work in a pinch, but it’s time-consuming and the texture won’t be quite as even.
I don’t recommend freezing it. Once thawed, the texture becomes watery and the cranberries lose their fresh bite. If you want to prep ahead, it’s best to make it a day or two in advance and store it in the fridge instead.
More Holiday Appetizers
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Cranberry Salsa
Ingredients
- 1 12 oz bag fresh cranberries, rinsed and drained, or thawed and drained frozen cranberries
- 1 cup chopped cilantro
- 1 medium jalapeño, seeded (leave some seeds for extra heat)
- 2–3 green onions, roughly chopped
- 4 Tablespoons cane sugar
- Juice of 1 orange, about ¼ cup
- Juice of 1 lime, about 2–4 Tablespoons
- ¼ teaspoon salt, plus more to taste
Instructions
- Add cranberries, cilantro, jalapeño and green onions to a food processor. Pulse until finely chopped but not puréed.
- Transfer to a bowl and stir in sugar, orange juice, lime juice and salt. Taste and adjust sweetness, spice, or citrus as needed.
- Chill for at least 30 minutes before serving so the flavors meld.
- Serve with tortilla chips, over cream cheese with crackers, or as a topping for chicken, turkey, or fish.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days. Stir before serving.
- Make ahead: The salsa tastes even better after sitting for a few hours, so feel free to make it the day before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
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