Fresh Cranberry Salsa
Fresh Cranberry Salsa is an easy holiday appetizer that is a little sweet, and a little spicy. Perfect for serving at holiday parties with crisp tortilla chips or crackers!
This fresh cranberry salsa recipe is one of my favorite easy holiday appetizers that can be made ahead of time which really helps when you have a busy holiday schedule.
Game nights are big in our family, and it always involves chips and salsa. During the holidays, we give it a little holiday twist with fresh cranberries and spicy jalapeños.
We like to eat it with tortilla chips, but it’s also great with any variety of crackers and your cheese of choice. We add it to our Cranberry Goat Cheese Log to make a beautiful party appetizer.
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Ingredients You’ll Need
- Fresh Cranberries – These tart berries are used throughout the holidays, and they are the star of this salsa. You’ll add a little sugar to them to help sweeten them up before mixing with your spicy ingredients.
- Jalapeños – You can tone down the spiciness of these jalapeno peppers by removing the white ribs and seeds if you don’t’ want it too spicy. They add the perfect amount of heat to the sweetened cranberries.
- Cilantro & Green Onions – Cilantro is a must for any salsa and paired with the green onions, they add a burst of fresh flavor.
- Orange & Lime Juice – The addition of citrus brightens the whole dish and brings all the flavors of the salsa together!
- Chips or Crackers – Pick your favorite for dipping.
Love cranberries as much as we do? Try adding cranberry sweet potato casserole , cranberry buckle , or the always popular cranberry fluff to your holiday spread.
Instructions
Step 1- Chop cranberries – Add cranberries to your food processor and pulse until they are diced into small pieces. Don’t puree them. You want to have some little pieces of cranberries to maintain that salsa texture.
Step 2 – Sugar cranberries – Sprinkle cranberries with sugar and stir together.
Step 3 – Add remaining ingredients – Add finely diced jalapeños, cilantro, green onions, orange juice, and lime juice. Stir until fully mixed.
Step 4 – Let salsa sit – Cover bowl with plastic wrap and place in refrigerator for at least 30 minutes to let the flavors combine.
Can Fresh Cranberries be Eaten Uncooked?
Yes! Uncooked cranberries are very healthy. However, they taste extremely bitter, which is why we dust them with sugar and let them sit for at least half an hour.
How Long Does Cranberry Salsa Last in the Fridge?
If stored properly, cranberry salsa will last 5-7 days in the refrigerator. It may begin to release some extra juices over that time. If it is waterier than you like, you can drain off the excess juice before serving.
What is the Best Way to Freeze Fresh Cranberries?
It can be hard to find fresh cranberries all year long so we often buy several bags of them during the peak season (Mid-September – Mid-November in the US) and freeze them for use other times of the year.
To freeze fresh cranberries start by washing them well and then patting dry to remove any excess water.
Place the cranberries in a gallon freezer bag and spread them out to flatten them as much as possible. Remove as much air from the bag as possible and seal it.
Place the bag in the freezer and freeze your cranberries for up to 6 months.
Serving Suggestions
We recommend serving this salsa with tortilla chips or wheat or Ritz crackers.
If you want to punch it up a bit, you can also serve it over top of a block of cream cheese. Try adding it to our cranberry goat cheese log for delicious cheese spread for bread and crackers.
This salsa is also a great addition to your Thanksgiving leftovers. We add it to our amazing turkey and cranberry panini the day after Thanksgiving.
Can Cranberry Salsa be Frozen?
Yes! Cranberry salsa can be frozen and thawed out to serve at a later time. Make the salsa according to the instructions and then pour it into a gallon freezer bag and spread out so it is flat.
Place in the freezer and freeze for up to 2 months.
Before using, let the salsa thaw in the refrigerator for 24 hours before serving.
How to Store It
Store your salsa in an airtight container in the fridge for 5-7 days. Serve straight out of the fridge.
Store your salsa in the freezer in an airtight container for up to 2 months. Let thaw in the refrigerator for 24 hours before serving.
Looking for More Cranberry Recipes?
- Cranberry orange bread
- Cranberry Jello salad
- White chocolate oatmeal cranberry cookies
- Cranberry Sweet Potato Casserole
- Cranberry Buckle
- Cranberry Goat Cheese Log
- Creamy Cranberry Salad {Cranberry Fluff}
- Cranberry Fluff Cheesecake Bites
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Fresh Cranberry Salsa
Ingredients
- 1 bag Mission® Strips Tortilla Chips
- 12 ounces fresh cranberries, rinsed and drained
- 1/3 cup sugar
- 2 jalapeños, ribs and seeds removed, minced
- 1/4 cup cilantro, finely chopped
- 1/4 cup green onions, finely sliced
- 1 tablespoon orange juice, freshly squeezed
- 1 tablespoon lime juice, freshly squeezed
Instructions
- Add cranberries to your food processor and pulse until finely chopped. Do not puree you want to have small pieces of cranberry.
- Place the chopped cranberries in a bowl and add the sugar, stirring to combine.
- Add jalapenos, cilantro, green onions, orange juice, and lime juice. Stir to combine.
- Cover bowl with plastic wrap and store in the refrigerator for at least 30 minutes to let the flavors combine.
- Serve with Mission Strips Tortilla Chips and enjoy!
I love the strip shape. Perfect mouth size????
How you don’t have a few hundred likes on this is completely beyond me. This stuff is so good. A lady at my church made it and everyone LOVED IT. Thanks for sharing!
It is delicious!! So glad you liked it 🙂
I have a quick question? Have you ever tried canning this salsa to give as gifts for Christmas?
It’s so pretty and festive
I’ve never canned anything, though it’s on my list to learn to do. It is a beautiful salsa though so if you give it a try let us know how it turns out.
Absolutely delicious!
I should have made a double batch – too damned good! Wow! I love the tart/sweet/spicy!
Great recipe! Do you think I could make it two days in advance?
Yes! I think this is ok to make up to three days in advance. If it seems to have a little more liquid when u r ready to use it just drain off the excess and stir it up well.
3rd year in a row making this. Such a great recipe 👍🏼
Love this recipe!!!!
This might be the best thing I ever ate!!!
I didn’t have green onion so I used purple, still delicious. The sweet, tart, bright flavors combine to make a first rate recipe. And it takes only 3 min. to make.