This sweet and tart Cranberry Salsa is a festive snack perfect for the holiday season. Made with fresh cranberries, sugar, red onion, jalapeños, lime juice, and cilantro. Serve with toasted tortilla chips for a fun and delicious appetizer!
My Aunt Kim first served this Cranberry Salsa at a holiday ladies’ party years ago, and I couldn’t get enough. I had never tried fresh, uncooked cranberries before, and this recipe was the perfect introduction. Cranberries are naturally tart and slightly bitter on their own, but when tossed with sugar they develop a bright, sweet-tart balance that’s irresistible.
I enjoy many salsas, but during fall and winter this cranberry version is my go-to. Its vibrant flavor and festive color make it feel like a holiday in every bite. It’s simple to prepare, makes a beautiful presentation, and is always a hit at gatherings.
If you enjoy the contrast of sweet and spicy, you’ll love this salsa. It’s quick to assemble and a great last-minute option to bring to parties. Often someone at the table has never tried cranberry salsa, and it’s fun to watch their delight when they taste it for the first time.
Ingredients For Cranberry Salsa:
- Fresh cranberries
- Red onion, finely chopped
- Fresh jalapeños, finely diced (seeds and membranes removed for milder heat)
- Sugar
- Cilantro, chopped
- Lime juice
- Salt to taste
Eating Fresh Cranberries
It might surprise some that uncooked cranberries are perfectly safe to eat. While they are tart and a bit bitter raw, adding sugar and citrus balances their flavor. Cranberries are also nutrient-rich, offering antioxidants and other health benefits.
Can I Use Frozen Cranberries?
Yes. Fresh cranberries are preferable for texture and color, but frozen work well too. There’s no need to thaw them — processing them while still firm helps achieve an even chop.
Is Cranberry Salsa Spicy?
Spiciness depends on how many jalapeños you use and whether you include the seeds and membranes. For a touch of heat, leave some seeds in; remove them if you prefer a milder salsa.
How To Make Cranberry Salsa
Step 1. Rinse the cranberries and add them to a food processor. Pulse a few times until you reach your desired texture; I prefer a chunkier salsa. If you don’t have a food processor, finely chop the berries with a sharp knife.
Step 2. Transfer the cranberries to a medium bowl and add the chopped red onion, diced jalapeños, sugar, cilantro, lime juice, and salt. Stir well to combine. Cover and refrigerate for at least 20 minutes so the sugar can mellow and sweeten the berries.
How To Serve Cranberry Salsa
Serve this Cranberry Salsa with tortilla chips for a classic pairing. You can also spoon it over a block of cream cheese or goat cheese and offer crackers for an elegant appetizer.
How Long Will Cranberry Salsa Keep Fresh In The Refrigerator?
This salsa develops flavor as it rests, making it ideal for make-ahead entertaining. It will stay fresh for up to 5 days in a sealed container in the refrigerator.
Can I Freeze Cranberry Salsa?
Yes. Place leftover salsa in a sealed, freezer-safe container and freeze for up to 6 months. Thaw in the refrigerator before serving.
Cranberry Salsa
Equipment
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Food processor optional
Ingredients
- 1 (12 oz) bag fresh cranberries, rinsed
- ¼ cup chopped red onion
- 2 jalapeños, diced fine (seeds and membranes removed) leave seeds in for spicier salsa
- ½ cup white sugar
- ½ cup cilantro, chopped
- 1 lime, juiced
- salt to taste
- tortilla chips for serving
Instructions
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Add rinsed cranberries to a food processor and pulse a few times until you reach the texture you like. For a chunkier salsa pulse less. If you don’t have a food processor, chop berries finely with a sharp knife and transfer to a medium bowl.
-
To the bowl with cranberries add the red onion, jalapeños, sugar, cilantro, lime juice, and salt. Stir to combine. Cover and refrigerate for at least 20 minutes to allow the sugar to mellow and sweeten the berries. Serve chilled with tortilla chips.
Notes
- Salsa stays fresh up to 5 days in a sealed container in the refrigerator.
- Freeze leftover salsa for up to 6 months in a freezer-safe container; thaw before serving.
- Serve with tortilla chips or spoon over cream cheese or goat cheese with crackers for an elegant appetizer.
- If using frozen cranberries, no need to thaw—process them while firm for even chopping.
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 97 |
| % Daily Value* | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 22.9g | 8% |
| Dietary Fiber 2.2g | 8% |
| Total Sugars 19.1g | |
| Protein 0.1g | |
| Vitamin D 0mcg | 0% |
| Calcium 12mg | 1% |
| Iron 0mg | 2% |
| Potassium 120mg | 3% |
Nutrition
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