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Easy to prepare and no cooking required, this cranberry salsa is flecked with jalapeño for an appetizer that’s bursting with tart, sweet, and spicy flavors. Serve with chips or spoon over softened cream cheese for a classic party dish.
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Are you ready to dive into the bold taste of fresh cranberries this season?
Over the years cranberries have become a favorite of mine, and I snap up fresh bags as soon as they arrive in stores so I can make spiced cranberry ice cream and cranberry orange muffins.
This year I’ve been making cranberry salsa over and over. It’s one of those dishes that you taste, and then go back for another taste, and another, until the whole thing is gone! The tart cranberries pair up with jalapeños, green onion, cilantro, and lime juice for a really vibrant dip.
This fresh cranberry salsa is a wonderful appetizer, and it can also take the place of sweet cranberry sauce at the holiday table. The tart, fresh taste is excellent on turkey!
Plus, it’s SO easy that anyone can make it, even kitchen newbies. No cook, minimal ingredients, and loads of flavor: a holiday winner!
Key ingredients for cranberry salsa
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the side.
You need FRESH cranberries for this recipe. Do not use frozen, because they can end up too squishy after thawing—save those for baking or sauce. Fresh cranberries are in stores starting in October and come in either 10- or 12-ounce bags. Don’t sweat the small difference; either will work here.
Keep in mind that jalapeño peppers can vary in spice level. I recommend using one to start and tasting the salsa, then adding more as you like.
You’ll also need a bit of granulated sugar for this recipe. Because cranberries are so tart, the sugar will help balance the flavors.
How to make this recipe
You’ll need a food processor * to chop the cranberries. While you could do this by hand, I don’t recommend it!
Pile the cranberries into the food processor and pulse until evenly chopped. If you have a smaller processor, you might need to do this in a couple of batches.
Scoop the chopped cranberries into a mixing bowl. Sprinkle on granulated sugar and mix well. I recommend using the smaller amount to start, and adding more as needed based on the tartness of your cranberries.
Set the bowl aside to let the cranberries macerate for about 10 minutes, while you prep the rest of the ingredients. This allows the fruit to absorb some of the fruit while releasing juices.
Dice the jalapeños (remove the seeds if you want the salsa less spicy) and chop the green onion and cilantro.
After the cranberries have rested, mix in the jalapeño, green onion, cilantro, and lime juice. Stir in a pinch of salt, then taste and adjust, adding more sugar, jalapeño, or salt as needed.
You can serve the salsa immediately, or cover and chill to let the flavors meld.
Recipe tips
As the salsa sits, it will get more juicy. Simply stir the juices back into the salsa when you’re ready to serve.
Even if you don’t like cilantro, I recommend keeping it in this salsa. Because it is finely chopped, you won’t get that soapy taste.
If you want more of a bite, add about 1/4 cup of minced red onion. I make it this way when it’s just our family, but for a holiday party where some guests are sensitive to red onion, I leave it out.
This cranberry salsa recipe will keep in the refrigerator for a couple of days. It’s not meant for canning, so don’t try it! You can scratch that itch with my small-batch cranberry jam instead.
Serving suggestions
This is a great holiday appetizer: spoon the salsa over softened cream cheese and serve with crackers. I like to spread the cream cheese on a shallow plate rather than keeping it as a block to get the best balance of flavors. Soft goat cheese is a good option here too!
You can also serve this simply with tortilla chips. In fact, why not do both and let your guests choose?
Cranberries are a natural pairing with poultry, so try it with turkey tenderloin or your holiday bird, or spoon it over roasted winter squash.
Homemade cranberry salsa is going to be a staple at your house every holiday season!
Cranberry Salsa
Ingredients
- 12 ounces fresh cranberries
- 1/4 to 1/3 cup granulated sugar, see notes
- 2 jalapeños, seeds removed if desired, diced
- 2 green onions, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion, optional
- 1 tablespoon lime juice
- Pinch fine sea salt, plus more to taste
Directions
- Pile cranberries into the bowl of a food processor and pulse until uniformly chopped, working in batches if needed. Transfer to a mixing bowl.12 ounces fresh cranberries
- Sprinkle 1/4 cup sugar over the cranberries and stir well. Set aside to macerate for 10 minutes, letting the cranberries absorb the sugar and draw out the juices.1/4 to 1/3 cup granulated sugar
- After the cranberries have rested, add the jalapeños, green onion, cilantro, red onion if using, and lime juice. Stir well until uniformly mixed, then stir in a pinch of salt.2 jalapeños, 2 green onions, 1/4 cup chopped fresh cilantro, 1/4 cup diced red onion, 1 tablespoon lime juice, Pinch fine sea salt
- Taste and adjust as needed, adding more sugar, jalapeño, or salt as needed.
- Serve immediately, or cover and chill to let the flavors meld. Before serving, stir to reincorporate any settled juices.
Notes
- Makes about 2.5 cups.
- If your cranberries come in 10 ounce bags, that will work here, no substitutions needed.
- Start with the lesser amount of sugar and add more as needed.
- Store in an airtight container in the fridge for 3 days.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
