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Cranberry salsa

Easy Cranberry Salsa


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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: About 2 cups 1x

Description

This cranberry salsa recipe is fresh, zingy and spicy! It’s a fun fall and winter appetizer everyone will love.


Ingredients

Scale
  • 10 ounces (2 1/2 cups) cranberries (frozen or fresh)
  • 1/4 red onion
  • 1 jalapeño pepper
  • 2 tablespoons lime juice
  • 1/4 cup granulated sugar
  • 1 cup cilantro leaves and tender stems, packed
  • 1/4 teaspoon kosher salt

Instructions

  1. If the cranberries are frozen, bring them to room temperature.
  2. Cut the red onion into rough chunks. Slice the jalapeño pepper in half, remove the ribs and seeds, and chop the pepper into a few pieces. (You can add back some seeds if you’d like it spicy.) Place both in the bowl of a food processor and pulse several times to chop.
  3. Add the cranberries, lime juice, sugar, cilantro, and salt. Pulse several times until a roughly chopped texture forms.
  4. Taste and adjust flavors as necessary (add more seeds if you’d like it spicier). Before placing in a bowl, strain off any excess liquid. Serve with crackers, chips, pita, or bread. If desired, you can also serve over cream cheese. Stores refrigerated for up to 1 week.
  • Category: Appetizer
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegan