When I need an appetizer that's fresh and flavorful with minimal effort, my cranberry salsa always delivers. It's easy to customize and quick to prepare, offering great taste without complicated steps. Ready in just 5 minutes, it's even better after marinating in the refrigerator if time allows.
My book club knows this recipe as 'Christmas Salsa' because of the red and green colors in it and the fact that I brought it to the Christmas party a few years ago and it was GONE is 15 minutes.
I have since included it on my Thanksgiving table and is so delicious when served with my oven roasted turkey or instead of sugared cranberries or cranberry sauce.
Ingredients
Cranberry salsa is the delicious combination of sweet, tangy, and spicy flavors all in one bowl. Fresh cranberries bring a tart punch, balanced by sugar, citrus, and the heat of jalapeno, red onion, and green onion. This recipe is bright, refreshing, and perfect for dipping with chips, serving over cream cheese or topping your favorite holiday meat.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
Don't stress if you're missing something; my cranberry salsa is very adaptable. Here are some simple swaps if you are looking to switch out some ingredients:
- Swap jalapeno for Serranos or bell pepper.
- Sugar can be replaced with honey, agave, or a sugar substitute.
- Lemon juice may be swapped for lime, orange, or grapefruit juice for a unique citrus twist.
- If cilantro's not your thing, try flat-leaf parsley or omit completely.
- Even frozen cranberries work well, just thaw before pulsing. (texture will be softer)
Instructions
I made this recipe so it is all about freshness and simplicity. A quick blitz in the food processor and a rest in the fridge bring out all the best flavors.
Pulse Fresh Ingredients
In a food processor, add cranberries, chopped onions, green onions, cilantro, and seeded jalapeno. Pulse gently until you reach your preferred texture; chunky or smooth.
Sweeten And Season
Sprinkle in the sugar, add lemon or lime juice, salt, and pepper. Pulse briefly to combine, then taste and adjust the sweetness or spice.
Marinate For Maximum Flavor
Transfer to a bowl, cover, and let your cranberry salsa marinate in the fridge for 5-6 hours or overnight.
Serve
Serve chilled with crackers, poured over a block of cream cheese, alongside tortilla chips, or as a delicious topping for holiday meats.
Texture Tip
To avoid a watery or mushy salsa, be sure to pulse ingredients just until chopped. The quick on and off will help avoid turning it into a puree.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Storage Tips
Store leftovers in a covered container in the refrigerator for up to 5 days. I like to taste test and then add a fresh squeeze of citrus if needed. If you notice any excess liquid, simply drain before serving.
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Cranberry Salsa With Jalapeno And Citrus
Ingredients
Method
- Pulse the cranberries, onion, green onions, cilantro, and jalapeño in a food processor until you achieve the desired texture.10 ounces fresh cranberries, 1 small Red Onion, 2 green onions, ½ Cup Cilantro, 1 Jalapeno Pepper
- Add the sugar, lemon juice, salt and pepper. Pulse until evenly combined. Taste and adjust the sweetness and spice.1 Cup Sugar, 2 Tablespoons Lemon Juice, Salt and pepper
- Cover and refrigerate for 5-6 hours or overnight to marinate. Serve with crackers or tortilla chips
Nutrition
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
Comments
No Comments