Fresh Cranberry Salsa

SonjaAppetizers11 Comments


Fresh Cranberry Salsa

We try to eat as seasonally as possible, but sometimes it gets a little tough, especially in the wintertime. We tend to allow ourselves splurges on little things, like fresh cilantro or citrus. So, we loved the thought of combining them with cranberries for a winter salsa – a hint of the warmer times to come!

This recipe comes to you from my dear friend Milena, who was thinking about sustainability and environmentalism years before they even entered my mind. In fact, she was formative in inspiring both Alex and I to imagine the way we eat and live today.


While she’s now studying to receive her doctorate in sustainable agriculture in Vienna, and we got the rare pleasure of a visit, and along with it, this tasty salsa!  I’m not sure who she credits with the recipe, but it was a tasty starter for our weekend of delicious kitchen experiments (including Mediterranean bulgur salad and spiced roasted cauliflower – delish!).

Give it a try with some homemade pita chips (instructions below) – perhaps for an upcoming big game in a few weeks?


Thanks to Milena for her inspiration and many years of friendship!

Other salsas and spreads
Fire Roasted Tomato Salsa
Peach Salsa (save this one for summer if you’re in the Midwestern US!)
Quick Tomato Almond Spread
Perfect Hummus

Fresh Cranberry Salsa

What You Need
1 medium red onion
2 jalapeño peppers (or less, depending on your spice preference)
10 ounces cranberries (frozen or fresh – we used frozen)
Juice from 1 large lime (or 2 small)
1/2 of a large bunch cilantro
1/4 to 1/3 cup honey
Kosher salt to taste

What To Do

1  If the cranberries are frozen, bring them to room temperature before starting.

2  Cut the onion into quarters. Slice the jalapeños in half, remove the ribs and seeds, and chop them into a few pieces. Place the onion and jalapeños into the bowl of a food processor and pulse several times to chop.

3 To the bowl, add cranberries, juice from one lime, 1/4 to 1/3 cup honey, and a pinch of kosher salt. Tear off the leaves of 1/2 of a large bunch of cilantro and add them to the bowl. Pulse several times to combine. Taste, and add more lime juice, honey, or kosher salt as desired until you find a flavor you enjoy.

Serve with crackers, chips, pita, or bread. We made our own pita chips by slicing some pita bread into wedges, tossing them in a bowl with a bit of olive oil and salt, and toasting them in an 400°F oven until crispy (about 15 minutes).

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11 Comments on “Fresh Cranberry Salsa”

  1. Jennifer @ Raisin Questions

    I wish I could grab one of those chips in the picture and dip in to give this a try… you know, just to be sure I like it! It’s funny that changing up a recipe unexpectedly sometimes makes unseasoned tasters wary, but I have a feeling that in this case, I might just be overwhelmed by the suprise of how much I really do like it. Thanks for continuing to pass on the innovation!

  2. milena

    To add to the perks of this recipe: there is raw honey along with the raw cranberries, and I can’t think of any recipe with actual raw, fresh cranberries and no sugar to boot… HEALTHY! We had an awesome time guys, thanks so much!

  3. Anna

    We make a salsa just like this every year for the holidays, always a HUGE hit. Almost exactly the same recipe, except we use a whole bunch of cilantro and sometimes use 1/2 c of raw turbinado sugar for crunch… And keep it a little choppier in food processor so you can see the small chunks of red and green. We serve it ladled over a block of cream cheese – which compliments it perfectly – with black pepper crackers. Anyhow, I heartily recommend this, either version, as a huge hit. Fun blog, lots of inspiring recipes, thanks!

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