Cranberry Salsa

5 from 1 vote

This cranberry salsa is a bright, festive, and easy holiday appetizer. It's a sweet-and-spicy combo that is perfect for casual weeknights and holiday gatherings.

Prep Time15

Chill Time1

Total Time1 15

Course: Sides + Condiments

Cuisine: American

Servings: servings

Calories: 79kcal

Author: Rebecca Warfield

Equipment

Food Processor

Ingredients

12 ounces fresh cranberries
3/4 cup white sugar
1 bunch green onions roughly cut
1 bunch cilantro roughly cut
2 jalapeño roughly cut (see notes)
2 limes juiced
salt to taste

Instructions

Make the Salsa. Place all of the ingredients in a food processor. Process to preferred consistency (I like mine fine). At this point, the salsa will look brown and may taste bitter. The color and flavor will change dramatically as it chills. So I recommend holding off on any adjustments for now.
12 ounces fresh cranberries, 3/4 cup white sugar, 1 bunch green onions, 1 bunch cilantro, 2 jalapeño, 2 limes, salt to taste
Chill the Salsa. Transfer the salsa to a bowl, cover, and refrigerate for 24 hours. After it has chilled and the flavors have melded, taste the salsa. Add more sugar or lime as preferred.
Enjoy! Serve with chips, with cream cheese and crackers, or on a turkey sandwich.

Video

Notes

For a mild salsa, remove the jalapeño's seeds and membranes. For spicier salsa, use the seeds and membranes. Add as many jalapeños as you prefer for spiciness.
The flavor of the salsa depends on the freshness and flavor of the ingredients used. Sometimes, for instance, the green onions are stronger than others. Be sure to taste the salsa after it chills and adjust the sugar, lime, and salt as necessary.
I always adjust the sugar after it has chilled in the fridge. Depending on the potency of the other ingredients, I sometimes add a few extra tablespoons.
If your food processor is small like mine, you can mix all the ingredients in a bowl, then process them in small batches.

Nutrition