Fresh Cranberry Salsa

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

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6
  • Category: Appetizer
  • Method: Mixed
  • Cuisine: American


Ready in under 10 minutes, this fresh cranberry salsa is tart and slightly spicy in the best way possible. Serve with pita chips or slather on a sandwich!


  • 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.


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.

Keywords: cranberry salsa