Fresh Cranberry Salsa

In Appetizers & Healthy Snack Recipes

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

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 6


Tip: To make your own pita chips, slice pita bread into wedges, toss the wedges in a bowl with a drizzle of olive oil and a few pinches of kosher salt, and toast them in an oven at 400°F until crispy, about 15 minutes.


  • 10 ounces cranberries (frozen or fresh)
  • 1 medium red onion
  • 2 jalapeño peppers (or less, depending on your spice preference)
  • 1 large lime
  • 1/3 cup honey
  • 1/2 bunch cilantro
  • Kosher salt


  1. If the cranberries are frozen, bring them to room temperature.
  2. Cut the red onion into quarters. Slice the jalapeño peppers in half, remove the ribs and seeds, and chop them into a few pieces. Place the onion and peppers into the bowl of a food processor and pulse several times to chop.
  3. Add cranberries, juice from 1 lime, 1/3 cup honey, and a pinch of kosher salt. Tear off the leaves of half of a large bunch of cilantro and add them to the bowl. Pulse several times to combine. Taste and adjust flavors as necessary. Serve with crackers, chips, pita, or bread.



About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.


  • Reply
    January 16, 2012 at 1:45 am

    Love the idea of a cranberry salsa—tart and spicy!

  • Reply
    January 16, 2012 at 2:18 am

    This sounds awesome. I will definately try for sure. Great post.

  • Reply
    Heather Taylor @ Kids in the Sink
    January 16, 2012 at 8:03 am

    Sounds like a spicy sweet combo that could be wonderful! I also love to make my own pita chips out of homemade pitas. Yum!

  • Reply
    Sylvie (A Pot of Tea)
    January 16, 2012 at 9:25 am

    A fruity salsa, what a lovely idea and it looks really pretty too!

  • Reply
    January 16, 2012 at 11:48 am

    I have fresh/frozen cranberries in the freezer that I’ve been wondering what to do with—now i know,thanks! anne

  • Reply
    Heidi @ Food Doodles
    January 16, 2012 at 12:23 pm

    Wow, I love the color of that! It’s so pretty! And the jalapenos and cilantro sound so good :)

  • Reply
    Jennifer @ Raisin Questions
    January 16, 2012 at 3:45 pm

    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!

  • Reply
    jackie @ marin mama cooks
    January 17, 2012 at 4:38 pm

    I have tons of cranberries just sitting in my fridge and what a great way to use them up. I love the raspberry and green in the first photo as those are my two favorite colors.

  • Reply
    Jessica @ The Desert Abode
    January 18, 2012 at 11:29 am

    We have 8 (!) bags of cranberries in our freezer (we got a little excited around Thanksgiving) and now I know what to do with them. This looks delicious and luckily citrus & cilantro is in season in sunny AZ!

  • Reply
    January 21, 2012 at 4:57 pm

    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!

  • Reply
    January 24, 2012 at 3:44 pm

    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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