Looking to bring a tangy twist to your salsa? This cranberry salsa is a symphony of flavors that's full of sweet, tangy, and spicy notes. It's sure to be a hit at all your holiday events!
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This homemade cranberry dip is inspired by my family's classic holiday dip, Cranberry Jalapeno Dip where it's served over cream cheese adding a creamy element to the salsa.
I believe this cranberry jalapeno salsa is so vibrant and flavorful it can stand on its own. It doubles as a dip or a topping for meals! I love making it during the holidays for its classic fall flavors and the lovely pop of color it adds to the table.
It's easy to make in a large batch for parties or to serve up with Pineapple Pico de Gallo and Fresh Mango Salsa for a party dip display that's got something for everyone!
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Ingredients
The ingredients to make cranberry salsa consist mostly of fresh produce! You can find most of them in your grocery store though fresh cranberries are generally available only in the fall months in the US. Here's what you need:
- Cranberries: Cranberry salsa will have the best texture and flavor using fresh cranberries. However, you can use frozen cranberries that are thawed and drained when fresh ones aren't available.
- Sugar: Adding a bit of sugar to the cranberries helps balance out their tartness. You can easily adjust the amount of sugar to suit your taste preferences by starting with less sugar and adding more later if it's needed.
- Jalapenos: Fresh jalapenos add the heat to your salsa. It's easy to customize the spiciness of your salsa by adjusting the amount of jalapenos you use. If you prefer milder salsa, make sure to remove the seeds and membranes from the jalapenos or use less than the recommended amount.
- Cilantro: This herb is traditionally used to make salsa. It has a slightly citrus, herbal essence which it lends to foods. If you aren't a fan you can swap it for parsley.
- Green Onions: The mild flavor complements the salsa rather than overpowering it as other onions may do. If you don't have green onions you can use finely chopped chives for a similar flavor. Red onions also work but will have a stronger flavor.
- Fresh Orange: A combination of orange zest and orange juice will give your cranberry salsa a burst of flavor. A sweet variety of oranges such as Navel oranges or Valencia oranges work great.
- Lime juice: Freshly squeezed juice delivers the best flavor.
See the recipe card for the exact quantities of each ingredient.
Fruit Salsa Variations
Be creative and tailor the recipe to your liking. Here are a few ideas for a bit of inspiration.
- Swapping the cranberries. If you want to swap out the cranberries this recipe will work well with pomegranate seeds, strawberries, or diced mango.
- Adding other fruits. Experimenting with adding other fruits to your salsa can be fun! Try adding some diced apples, pomegranate seeds, or even diced mango for extra sweetness and texture.
How to Make Cranberry Salsa
Cranberry salsa mixes up in minutes but will need a bit of time to sit for the flavors to meld. Here's a look at the main steps!
- Add the cranberries to a food processor and use the pulse setting in short intervals to finely chop the cranberries.
PRO TIP: The goal here is to pulse and chop! Be careful you don't overgrind them to the point that the cranberries are pureed rather than chopped.
- Transfer the chopped berries to a large bowl and add the sugar. Stir to mix together and the let it stand for about ten minutes to give the sugar time to dissolve into the berries.
- Add the jalapenos, cilantro, green onions, orange zest, orange juice, and lime juice to the berry and sugar mixture.
- Stir everything together and then place the bowl covered in the refrigerator for at least an hour.
- Serve up your cranberry salsa with tortilla chips or your favorite dippers!
Storage Tips
This homemade cranberry jalapeno salsa improves as it sits so it's even better the next day. Be sure to place it in an airtight container and it will last up to 4-5 days in the fridge.
Freezing this cranberry salsa is not recommended. The texture of the cranberries may change upon thawing, changing and reducing the quality of the salsa's consistency.
Serving Ideas
This cranberry salsa is great for serving for parties and is easily adjustable to accommodate a larger group when needed! It's also great for a simple snack for smaller groups or an easy way to add flavor to holiday meals!
- Dippers: Tortilla chips are a classic choice but this salsa also pairs well with pita chips and pretzel crisps too!
- As a Topping: This homemade salsa works great as a topping for grilled chicken, roasted pork, or fish. Try it with this Grilled Salmon or a piece of Salmon in the Air Fryer.
- Sandwich Addition: Use it on a leftover grilled turkey sandwich after the holidays or on your favorite chicken wrap or turkey bacon wrap.
Expert Tips
- Be sure to let the salsa sit! It needs time for the flavors to balance out so it tastes great. You can get away with an hour but overnight is way better!
- Chop don't puree. Make sure you only chop your cranberries so your salsa has plenty of texture.
- Adjust to your tastes. You can easily adjust the sweetness or spiciness of your cranberry salsa to your preferences by using more or less sugar or jalapeno.
Recipe FAQs
If the salsa is overly sweet, it's likely because it hasn't had enough time to meld the flavors. Ensure you let it chill for at least an hour but for the best taste refrigerate it overnight.
I find a food processor makes the process faster but you can certainly chop the cranberries by hand if you prefer a chunkier texture. Just ensure they are finely chopped for the best salsa consistency.
Yes, it's moderately spicy. If you want to make it for milder taste buds you can use only one jalapeno instead of two. Be sure to remove all the seeds and membranes from the inside for a milder salsa.
Absolutely! In fact, making the salsa a day in advance allows the flavors to meld even more, resulting in a tastier salsa. This makes it great for parties! Prepare it the night before your event and store it in the refrigerator until you're ready to serve.
More Appetizer Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Cranberry Salsa
Equipment
- Serving bowl
Ingredients
- 12 ounces fresh cranberries cleaned and dried
- ¼ cup granulated sugar
- 2 jalapenos finely chopped
- ½ cup cilantro finely chopped
- ½ green onions finely chopped
- 1 Tablespoon orange zest
- 1 Tablespoon orange juice
- 1 Tablespoon lime juice
- Optional: salt to taste
Instructions
- In a food processor, use the pulse setting in short intervals to finely chop the cranberries, being careful not to overgrind.
- Transfer the berries into a large bowl and add the sugar, stirring until combined. Let stand for at least 10 minutes or until the sugar has dissolved into the berries.
- Add jalapenos, cilantro, green onions, orange zest, orange juice and lime juice and stir to combine.
- Cover and place the bowl in the refrigerator for at least 1 hour to allow the flavors to set in.
- Serve with your favorite tortilla chips.
Notes
- Be sure to let the salsa sit! It needs time for the flavors to balance out so it tastes great. You can get away with an hour but overnight is way better!
- Chop don't puree. Make sure you only chop your cranberries so your salsa has plenty of texture.
- Adjust to your tastes. You can easily adjust the sweetness or spiciness of your cranberry salsa to your preferences by using more or less sugar or jalapeno.
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