Cranberry Salsa Recipe

Cranberry Salsa is one of our favorite holiday appetizers because it’s fresh and sweet with just a little bit of spice.

Cranberries, cilantro, green onion, jalapeño, lime juice, sugar, and garlic salt blend together into a colorful salsa that looks so pretty on a Christmas or Thanksgiving table.

We love serving this over a block of cream cheese with crackers for the easiest party dip. It’s quick to make, can be prepped ahead, and adds the perfect pop of flavor to holiday appetizer spreads.

This dip is a perfect addition to your party spread, served with our other favorites like Spinach Artichoke Dip, Caramel Apple Dip, and Avocado Lime Ranch Dip.

Why You’ll Love It + Why it works:

Adds a Pop of Color: Cranberries make it bright, festive, and perfect for Thanksgiving or Christmas.
Save Time and Make Ahead of Time: Easy make-ahead appetizer for parties, potlucks, and holiday dinners.
Cranberries Give it Bright Flavor: Their tartness balances the sugar and makes the salsa taste fresh.
Cream Cheese Makes it Party-Ready: The creamy base balances the sweet and spicy salsa and makes it easy to scoop with crackers.

A bowl full of cranberries to use in cranberry salsa recipe.

Cranberry Salsa Ingredeints

Cranberries, fresh or frozen (12 ounces): Creates the tart, bright base and give the salsa its festive red color.
Fresh cilantro, chopped (1 bunch): Adds fresh herb flavor and color.
Green onion, cut into 3 inch length (1 bunch): Adds mild onion flavor and freshness.
Jalapeno pepper, seeded and minced (1):Adds a little heat without making the salsa too spicy.
Lime juice (2 tablespoon): Adds brightness and helps balance the sweetness.
Sugar (⅔ cup): Sweetens the cranberries and balances their tart flavor.
Garlic salt with parsley flakes (½ teaspoon): Adds savory seasoning and a little herb flavor.

How to Make Cranberry Salsa

Cranberry jalapeño salsa ingredients in a food processor.

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.

Kristyn’s Recipe Tips

Use fresh or frozen cranberries, but thaw frozen cranberries slightly if needed so they pulse more evenly.
Pulse the mixture instead of fully blending so the salsa keeps some texture.
Seed the jalapeno for a milder salsa, or leave in a few seeds if you want more heat.
Serve over a block of cream cheese with crackers for an easy holiday appetizer.
Make-ahead tip: prepare the cranberry salsa a day ahead and refrigerate it so the flavors have time to blend.

Fresh cranberry salsa served in a wooden bowl.

5 from 9 votes