Cranberry Salsa
Recipe from Two Peas and Their Pod
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.
Servings: 10
Calories: 44kcal
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