Cranberry Salsa
This fresh cranberry salsa is sweet, tangy and a little spicy. It’s an easy holiday appetizer that pairs perfectly with cream cheese and crackers or tortilla chips.
Servings: 8
Equipment
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
Serving: 1/8 recipe | Calories: 62kcal | Carbohydrates: 14g | Sodium: 75mg | Potassium: 70mg | Fiber: 2g | Sugar: 10g