Fresh cranberries, jalapeño, cilantro, and lime make this cranberry salsa bright, sweet-tart, and gently spicy. It takes only five minutes to prepare, followed by an hour in the refrigerator for the flavors to mellow and come together. Spoon it over cream cheese and serve with crackers, or pair it with tortilla chips, baked Brie, sandwiches, and holiday leftovers.
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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