Tangy Cranberry Salsa has just the right amount of zip. It’s a gorgeous snack or appetizer for any gathering, but especially for the holidays!
Cranberry Salsa pairs perfectly with your meat dishes, especially Turkey. This dip is a perfect addition to your party spread, served with our other favorites – Spinach Artichoke Dip, Caramel Apple Dip, and Avocado Lime Ranch Dip.
Cranberries + Jalapenos = YUM!
Cranberry season is one of my faves. I love the sweet and tangy zip of these sweet berries. I especially love pairing it with Turkey, but cranberries can be used for so much more!
This tangy Cranberry Salsa has just a bit of kick and makes a fabulous appetizer or party dish. You can pour this chunky goodness over cream cheese to add some velvety cream elements, but it’s also perfect as is.
Try dipping in your favorite crackers, or Homemade Tortilla Chips!
Minutes to make!
CHOP. Fit your food processor with a medium blade. Place cranberries, cilantro, green onion, jalapeno pepper, lime juice, sugar, and garlic salt into the food processor. Chop until you get a medium blend.
SERVE. Serve at room temperature. We love to serve cranberry salsa with cream cheese and scoop it up with crackers.
REFRIGERATE. Chill in the fridge if you are not going to serve it right away.
how to serve this salsa
There are so many ways to serve this salsa!
- I like to have this salsa served next to a tray full of different types of crackers: Ritz, Triscuits, Wheat Thins, or Tortilla Chips.
- Pour it over a block of cream cheese and serve with crackers too.
- Not only is this salsa good for dipping, but you can also use it to flavor many other dishes such as poured over grilled chicken, pork tenderloin, on a chicken or Turkey Sandwich, or spread over a Cheese Quesadilla.
Recipe Tips + variations
Adjust the spice level. One way to control how much heat you get from the jalapeños is through the seeds. For minimal heat, remove all the seeds. For extra heat, add more seeds.
Stronger flavors. Though you can serve this right away I would recommend letting the flavors marinate for at least an hour.
More quick tips:
- Garnish with chopped pecans, top right before serving.
- Delicious paired with a Baked Brie.
- Adjust the sweetness by reducing or increasing the sugar. You can also use honey.
- Use lemon juice in place of lime juice.
- If using fresh cranberries, be sure to rinse them and then pat them dry.
STORE Cranberry Salsa in an airtight container in the refrigerator for up to a week.
For more appetizers, check out:
- Cranberry Brie Bites
- Homemade Bruschetta
- Fried Ravioli
- Bacon Ranch Cheeseball
- Caprese Kabob Bites
- Christmas Tree Charcuterie Board
Cranberry Salsa Recipe
- 12 oz bag cranberries fresh or frozen
- 1 bunch fresh cilantro chopped
- 1 bunch green onion cut into 3 inch length
- 1 jalapeno pepper seeded and minced
- 2 tablespoon lime juice
- 2/3 cup sugar
- 1/2 teaspoon garlic salt (with parsley flakes)
- Fit your food processor with a medium blade. Add the cranberries, cilantro, green onion, jalapeno pepper, lime juice, sugar, and garlic salt to the food processor. Pulse until you get a medium blend.
- Serve at room temperature. We love to pour this over a block of cream cheese and scoop it up with crackers.
- Refrigerate if you are not going be serving right away.
Cranberry Salsa…why have I never made this before? So yummy! I can think of lots food to put it on or dip it in! I will be adding this to our Thanksgiving menu this year for sure!
I am testing out new recipes & found this! It was amazing! We tried it with crackers & it was a hit! So much flavor in one bite!
great salsa. I love it. I will make it again and again.
Yay!! Thank you! I am so glad you like it!
Already a family favorite! Delicious with a variety crackers but we found hint of lime tortilla chips to be our favorite.
I will have to try those! Thank you for sharing that!
My kids all love this. It is our go to for any gathering fall through winter. Super easy and everyone’s fav.
So festive and fresh and yummy! Great like salsa with chips and great with soft/cream cheese on charcuterie.
I’m wondering if you soften the cream cheese? Thank you!