Cranberry Salsa
Published on December 09, 2024
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Quick Summary
Cranberry salsa- this vibrant, tangy, and slightly sweet salsa combines the tartness of fresh cranberries with the freshness of cilantro, lime, green onion, and jalapeño. Serve over cream cheese with crackers for an easy and festive holiday appetizer.
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Cranberry Salsa is a MUST make recipe for the holiday season. Its vibrant colors, refreshing flavors, and balance of sweet and tangy elements make it a festive and crowd-pleasing appetizer.
The fresh salsa is good on its own with tortilla chips, but the most popular way to enjoy cranberry salsa is over cream cheese. It may sound a little odd, but trust me, cranberry salsa with cream cheese is the way to go! The smooth, creamy texture of cream cheese with the bright, tangy flavors of cranberry salsa is SO delicious! Serve with crackers for dipping!
I love that this dish is super simple to prepare (and can be made in advance), yet it has a WOW-factor that makes it perfect for holiday parties or gatherings. Everyone LOVES this showstopping appetizer.
What You Need to Make Cranberry Salsa
- Fresh cranberries: Use fresh cranberries. They are in season from late fall through early winter, making them a popular ingredient during the holiday season. If you have frozen cranberries, you can let them thaw in a bowl and then use them.
- Cilantro: A classic salsa ingredient!
- Granulated sugar: Sugar provides a little sweetness to balance out the tartness of the cranberries.
- Jalapeño: This adds a gentle heat. I use 2 jalapeños and it still isn’t super spicy. If you prefer a really mild salsa, you can use 1 jalapeño. If you want a spicy salsa, don’t deseed the jalapeños. The seeds will add heat!
- Lime juice: Two types of citrus juice make this salsa so bright and fresh-tasting.
Salsa Substitutions & Variations
- Swap out the sugar. Try maple syrup or honey instead of granulated sugar.
- Use red onion. Instead of green onion, try diced red onion.
- Different citrus. You could use lemon or orange instead of the lime, or do a mix!
- Add Ginger: Add a little freshly grated ginger for a peppery kick.
- Add Nuts: Chopped pecans, walnut, or pistachios can be sprinkled on top of the salsa for a little crunch and added richness.
How to Make Cranberry Salsa
- Pulse in a food processor. Rinse the cranberries and discard any that are mushy or bruised. Place cranberries in a food processor and pulse until finely chopped but not pureed. You want the cranberries to have some texture. If you don’t have a food processor you can use a blender, but the texture won’t be the same. Try not to over blend. I don’t recommend chopping cranberries with a knife, they will roll all over the place. The food processor is BEST!
- Mix together. In a medium bowl, stir together the cranberries, sugar, cilantro, jalapeño, green onions, lime zest, lime juice, and salt.
- Taste. You can adjust the sweetness or spiciness to suit your preferences.
- Chill. Cover and chill for at least 30 minutes, I recommend overnight, so the flavors can meld together.
Ways to Serve Cranberry Salsa
- Cream cheese: Cranberry salsa is typically served over cream cheese. You can simply top a block of cream cheese with the salsa or spread cream cheese on a serving platter or dish and then spoon the cranberry salsa generously on top. It’s typically served cold, and the contrast between the creamy base and the vibrant salsa is visually stunning.
- Whipped Feta: Similar to the cream cheese, the salsa is great on top of whipped feta! The creamy, salty feta pairs nicely with the sweet and tangy salsa. I’ve even used whipped cottage cheese and it’s good too!
- Brie or Goat Cheese: the salsa goes great with creamy cheeses like brie or goat cheese. Add a little bowl of salsa to your holiday charcuterie board or cheese platter.
- Crackers or sliced baguette: Serve with crisp crackers or toasted crostini to scoop up the salsa and cream cheese or cheese of your choice.
- Tortilla chips: Chips are great for dipping and so easy!
- Fresh veggies: Sliced cucumber, celery, or bell peppers are also great for a lighter, low-carb option.
- Meats & Seafood: Serve alongside pork tenderloin, pork chops, chicken, steak, turkey, or fish.
- Taco Topping: Top your favorite tacos (fish, chicken, steak, or veggie) with a few spoonfuls of salsa.
Tips for Storing Cranberry Salsa
- This salsa is actually BEST when made in advance. I like to chill it in the fridge overnight before serving so the flavors can really come together. So this is a great make ahead appetizer for parties!
- Store the salsa in an airtight container in the fridge for up to 5 days. Stir before serving.
More Holiday Appetizer Recipes
Cranberry Salsa
Cranberry salsa is an easy, flavorful, and visually appealing appetizer that will bring a burst of holiday cheer to your table. I guarantee your family and friends will love it.
Ingredients
For the salsa:
- 12 ounces fresh cranberries
- 1/3 cup granulated sugar*
- 1/3 cup chopped cilantro
- 2 small jalapeños, ribs and seeds removed, minced*
- 1/4 cup sliced green onions
- 1/2 teaspoon lime zest
- 2 tablespoons lime juice
- 1/2 teaspoon kosher salt
Serving ideas:
- Cream cheese, whipped feta, brie, or goat cheese
- Crackers, tortilla chips, or pita chips
Instructions
- Rinse the cranberries and discard any that are mushy or bruised. Place cranberries in a food processor and pulse until finely chopped but not pureed. You want the cranberries to have some texture.
- In a medium bowl, stir together the cranberries, sugar, cilantro, jalapeño, green onions, lime zest, lime juice, and salt.
- Cover and chill for at least 30 minutes, I recommend overnight, so the flavors can meld together.
- Serve with tortilla chips or crackers. You can also spoon the salsa over cream cheese bricks, whipped feta, or a warm brie wheel. You can also spread cream cheese or goat cheese on crackers and top with the salsa for a simple appetizer or snack.
Notes
If your cranberries are super tart, you can add more sugar, but I think it is plenty sweet. If you prefer a completely mild salsa, you can use 1 jalapeño, but we like the salsa with 2 jalapeños. Taste and adjust to your liking.
The salsa is best if you let it chill in the fridge for at least 30 minutes before serving, but preferably overnight.
Nutrition
Calories: 44kcal, Carbohydrates: 11g, Protein: 0.3g, Fat: 0.1g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.01g, Sodium: 118mg, Potassium: 48mg, Fiber: 1g, Sugar: 8g, Vitamin A: 113IU, Vitamin C: 10mg, Calcium: 6mg, Iron: 0.1mg
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