Cranberry Salsa
Cranberry Salsa is a holiday appetizer that is as colorful as it is flavorful. With tangy cranberries and a tang of spice over rich cream cheese, it’s sure to go quick!
I love a twist on an old classic. This cranberry salsa is a mix between your favorite sweet salsa (like this pineapple salsa) and a seasonal favorite, cranberry sauce. The result is something colorful, festive and vibrant–the perfect holiday appetizer to serve alongside a Thanksgiving Charcuterie Board or Roasted Red Pepper Dip.
Cranberry salsa combines tart cranberries with jalapeños, cilantro, lime, and just enough sweetness to balance it all out. Whether you spoon it over cream cheese, serve it with chips, or pair it with roast turkey, this is one recipe that instantly brightens up any holiday spread.
Why Make This Recipe
- The Ultimate Holiday Appetizer: The bright red cranberries mixed with flecks of green cilantro makes cranberry salsa a stunning centerpiece for Thanksgiving, Christmas, or any festive gathering.
- Quick & Easy: Just pulse a few ingredients in the food processor, spread, and serve!
- Crowd-Pleasing: This salsa can be served all on its own but when it’s paired with cream cheese it becomes a dip no one can resist. It’s sure to be a hit!
My Party Trick: Mix this salsa up the night before the holidays so that you have one less thing to do on party day. The time in the refrigerator allows the flavors to deepen and the prep ahead takes one more thing off of your plate!
Key Ingredients for Cranberry Salsa
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Fresh cranberries: Make sure they are rinsed and dried. If you have dried cranberries, try making these Cranberry Feta Pinwheels!
- Small jalapeño: Remove the seeds for less spice or leave them in to take your salsa spicier
- Green onion: For amazingly fresh flavor
- Granulated sugar: To balance out the tartness of the cranberries
- Cilantro leaves: Compliment the cranberries perfectly
- Orange juice: Orange juice enhances the flavor of the salsa
- Lime: You will need the juice and zest of one lime
- Pinch of salt
- Whipped Cream Cheese: For serving. You could use a block of cream cheese but be sure you let it come to room temperature before serving.
How to Make Cranberry Salsa
Step One: Place all of the salsa ingredients in a food processor.
Step Two: Pulse about 10-12 times, until the cranberries and the rest of the ingredients are chopped into a fine salsa.
Step Three: Let the salsa rest in a bowl for at least ten minutes and strain off any excess liquid.
Step Four: Spread the cream cheese in a plate or bowl, then layer the cranberry salsa over the top. Enjoy!
Expert Tips
- I tested this recipe for my brother in law, who is a huge fan of cranberry sauce. I wanted to give another recipe on the table that he would love!
- I recommend the straining step if you are going to be placing the salsa on a bed of cream cheese. If not, the salsa will leak quite a bit of liquid onto the cream cheese and may cause it to separate.
- You may need more or less sugar depending on the tartness of your cranberries. I recommend starting with ½ cup of sugar, tasting, then adding more 1 tablespoon at a time until you are satisfied with the sweetness!
- I tested this recipe by spooning over a block of cream cheese but I found the block made it difficult to scoop and my chips kept breaking! The whipped cream cheese is just as creamy but much easier to scoop.
Recipes FAQs
It has a mild kick, but you can easily adjust the heat to your taste. Remove the seeds from the jalapeño for a milder flavor, or leave some in if you prefer a spicier salsa.
My personal favorite way to serve cranberry salsa is over a bed of whipped cream cheese with ritz crackers and tortilla chips for dipping, but that is definitely not the only way to enjoy this recipe!
It would be delicious on top of turkey or chicken, or used as you would any other salsa, on top of nachos, tacos or bowls.
Cranberry salsa does not freeze well because the texture of the cranberries will change when frozen. It’s best stored in the refrigerator in an airtight container for up to five days.
Yes! Frozen cranberries should work perfectly. Just thaw and drain them before blending or chopping. The flavor and color will be just as vibrant.
Cranberries tend to be pretty tart so for the best flavor, I wouldn’t skip the sugar. You can replace the sugar if you prefer. Try honey, agave syrup, or a sugar substitute.
Did you enjoy this recipe for cranberry salsa? If so, check out these other recipes I’ve selected just for you:
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Cranberry Salsa
Equipment
- Food Processor
Ingredients
- 1 (12 oz bag ) fresh cranberries, rinsed and dried
- 1 small jalapeño, seeded and roughly chopped
- 3 stalks green onion, roughly chopped
- ½ cup granulated sugar
- ¼ cup cilantro leaves
- 2 Tbsp orange juice
- Juice and zest of 1 lime
- Pinch salt
- 8 oz whipped cream cheese
Instructions
- Place all the ingredients (1 (12 oz bag ) fresh cranberries, 1 small jalapeño, 3 stalks green onion, ½ cup granulated sugar, ¼ cup cilantro leaves, 2 Tbsp orange juice, Juice and zest of 1 lime, Pinch salt) in a food processor.
- Pulse about 10-12 times, until the cranberries and the rest of the ingredients are chopped into a fine salsa.
- Transfer the salsa to a bowl and allow to rest for about 20 minutes, until any excess liquid drains from the salsa. Strain off any of this liquid if desired.
- Spread 8 oz whipped cream cheese in a circular pattern on a plate or bowl. Then layer the cranberry salsa over the top. Serve with ritz crackers or tortilla chips. Enjoy!
Video
Notes
- Whipped Cream Cheese: You could use a block of cream cheese but be sure you let it come to room temperature before serving.
- I tested this recipe for my brother in law, who is a huge fan of cranberry sauce. I wanted to give another recipe on the table that he would love!
- I recommend the straining step if you are going to be placing the salsa on a bed of cream cheese. If not, the salsa will leak quite a bit of liquid onto the cream cheese and may cause it to separate.
- You may need more or less sugar depending on the tartness of your cranberries. I recommend starting with ½ cup of sugar, tasting, then adding more 1 tablespoon at a time until you are satisfied with the sweetness!
- I tested this recipe by spooning over a block of cream cheese but I found the block made it difficult to scoop and my chips kept breaking! The whipped cream cheese is just as creamy but much easier to scoop.
