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–+ servings
Fresh cranberry salsa served in a wooden bowl.
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5 from 9 votes

Cranberry Salsa Recipe

Cranberry Salsa is a fresh holiday appetizer with cranberries, cilantro, green onion, jalapeno, lime juice, and sugar, perfect over cream cheese.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Servings: 12
Author: Kristyn Merkley

Ingredients

  • 12 ounces 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
  • ⅔ cup sugar
  • ½ teaspoon garlic salt (with parsley flakes)

Instructions

  • 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.

Notes

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.
Store. Store in an airtight container in the refrigerator for up to a week.

Nutrition

Calories: 45kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 9mg | Fiber: 1g | Sugar: 11g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 1mg