Easy Cranberry Salsa Recipe is made with jalapeño, cilantro, and citrus has big, bright flavors, and it’s done in just 5 minutes! It goes great with bread or crackers with cream cheese for an appetizer, served with chips, over baked brie, or sandwiches!
I like lime juice and zest; however, you may substitute a lemon. I’ve also seen cranberry orange salsa, so I feel the orange zest and orange juice would work here.
You can also leave some membranes in or add a second jalapeño if you want to spice this up. As is, it’s pretty delicate.
You need to prepare this ahead of serving it and it’s because it must go in the refrigerator for a minimum of an hour to help the flavors mix and mellow.
You may possibly get away with simply 1/3 cup of sugar in this recipe if you’re trying to reduce it. However, I wouldn’t go below that. (It also can rely upon how tart your cranberries are.)
This salsa can unleash more juice as it sits. You can strain it a small amount or use a slotted spoon if you need it drier when you serve it.
Ingredients
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12 oz fresh cranberries
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½ cup fresh cilantro, chopped
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½ cup green onions, chopped
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1 jalapeño pepper, seeded and chopped (adjust for heat preference)
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Zest and juice of 1 lime
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½ cup granulated sugar
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Salt and freshly ground black pepper, to taste
Instructions
1. Blend the Salsa
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Add cranberries, cilantro, green onions, jalapeño, lime zest and juice, sugar, salt, and pepper to a food processor.
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Pulse until everything is finely chopped but still slightly chunky. Avoid over-processing to prevent it from turning into a liquid puree.
2. Chill
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Transfer the salsa to a bowl.
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Cover tightly and refrigerate for 1–2 hours to allow the flavors to meld and mellow.
3. Serve
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Serve with crackers, tortilla chips, or crostini with cream cheese.
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It’s also perfect spooned over baked Brie for an elegant appetizer or as a fresh topping for sandwiches and wraps.
Make Ahead & Storage
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Make Ahead: Prepare up to 24 hours in advance for the best flavor.
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Refrigerator: Store in an airtight container for up to 3 days. Stir well before serving.
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Freezer: Not recommended, as the cranberries lose their texture once thawed.
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