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A tortilla chip scooping out cranberry salsa from a bowl of salsa.

Cranberry Salsa

5 from 1 vote
Prep Time: 10 minutes
Total Time: 10 minutes
Serving Size: 12 ounces
Author Puja Verma
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DESCRIPTION

This fresh cranberry salsa is a big crowd-pleaser for this festive holiday season. It's easy to make with just a few simple ingredients. The tart cranberries, the spicy kick of jalapeños, and two kinds of citrus create a bold and refreshing flavor. Use it as a dip or top it off some crackers layered with some vegan cream cheese.

INGREDIENTS
  

  • 12 ounces cranberries fresh
  • 1 bunch cilantro
  • 1-2 whole jalapeños deseeded, if jalapeños are to spicy for your taste
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 tablespoon orange juice (freshly squeezed) or replace with more lime juice
  • ½ cup sugar
  • 1-1/½ teaspoon salt
  • ¼ teaspoon cumin powder

Optional

  • 1 cup red onion diced

METHOD
 

  • Place cranberries, cilantro, and jalapeño in a food processor. Process at medium speed till all ingredients are minced.
    You can include the red onion in the food processor, but if you do not prefer them minced, then add them later.
    Note: You can do this in batches, if you have a small food processor. Also, do not over process them.
  • Transfer the minced cranberry mix into a bowl, and toss with the sugar and the diced onions for extra flavor and crunch.
  • Squeeze out the lime juice and orange juice in a small jar. Add the salt, and cumin powder to the citrus juice. Give it a good mix.
    Note: You skip the orange juice and replace it with the same quantity of lime juice, if you do not have an orange on hand. Orange juice not only adds citrus notes, but also some natural sugars.
  • Pour the citrus juice over cranberry mix, and toss together till all ingredients are combined.
  • Let the salsa sit in the fridge for at least 15 minutes before serving to give the flavors time to meld.

NOTES

  • Control the Heat: Adjust the number of jalapenos and remove seeds to manage the spiciness, especially if you’re serving a large crowd with different tastes.
  • Avoid Over-Processing: Pulse the cranberries, fresh herbs, and spicy peppers just enough to keep a rustic, chunky texture (you don’t want a salsa puree).
  • Season Gradually: Add salt in small amounts to avoid over-seasoning the salsa. It’s easy to add more seasonings but virtually impossible to take them away!

NUTRITION

Calories: 51kcal | Carbohydrates: 13g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 100mg | Potassium: 48mg | Fiber: 1g | Sugar: 10g | Vitamin A: 65IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 0.1mg
Course: Appetizer, Condiments, Side Dish
Cuisine: All, American
Keyword: cranberry salsa, cranberry salsa recipe
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