This Cranberry Salsa turns the classic spicy condiment upside-down with a fruity twist!
Cranberries are sort of an outcast among berries. Think about it—none of the other berries get sequestered into a single meal out of the whole year like cranberries do. Raspberries, strawberries, and blueberries get tossed into morning smoothies, pancakes, and muffins all year! And when we do get around to eating cranberries, it’s always in sauce form—and usually, it’s the gelatinous log of cranberry sauce out of a can. Shudder.
I’m making a case to reconsider the humble cranberry. Just because it isn’t naturally sweet doesn’t mean we can’t enjoy it in different ways. This beautiful crimson berry is packed with bright, sour flavors, and all it needs is a touch of sweetness to bring it to life. What else could we possibly put cranberries in?
Today, we’re putting them in salsa. Fruit in salsa is not a new concept, but I bet you’ve never tried cranberry salsa. Equal parts sweet, sour, and spicy, this recipe really turns a classic condiment on its head with bright fresh jalapeño, zingy cilantro, green onions, lime juice, and just enough sugar to bring the cranberry flavor to its full potential.
Is This Cranberry Salsa Healthy?
Cranberry salsa is a healthier alternative to heavier, not-so-good-for-you snacks and store-bought salsas full of additives. With just some salt and sugar added to an otherwise all-natural ingredient list, this condiment is fairly low in calories and virtually fat-free. Cranberries are rich in antioxidants, and jalapeños are a source of vitamins A and C. If you’re watching your sugar intake, you may want to lower the amount of sugar in this recipe, or use your preferred sugar substitute.
Cranberry Season
One reason cranberries get cornered into Thanksgiving dinner is because they ripen in the fall. In the U.S., you can typically only find fresh cranberries in grocery stores during cranberry season, from September to January. They do freeze well, but unfortunately, finding frozen cranberries in grocery stores year-round might be difficult.
If you’re reading this between February and August, you might be out of luck finding cranberries for this recipe. But I offer this advice: as soon as you see fresh cranberries lining your grocery store produce section, grab a bunch and freeze them yourself! They keep in the freezer safely for up to a year, when stored properly.
To freeze fresh cranberries: Wash them thoroughly with water, then set them out on a layer of paper towels to dry. Once they’re dry, place them on parchment paper in a cookie sheet in a single layer, and put the cookie sheet in the freezer for 2-4 hours, until the berries are frozen solid. Then, pack the berries in freezer bags with as much air squeezed out as possible. Freeze for up to 12 months.
How Do I Store Leftovers?
Cranberry salsa will stay good for about 1 week in the fridge if kept in an airtight container. I don’t recommend freezing this salsa, because freezing it will change the texture of the fresh ingredients.
Serving Suggestions
My favorite way to enjoy cranberry salsa is with a side of salty, crunchy, homemade Air-Fryer Tortilla Chips! Cranberry salsa also adds flavor to Black Beans and makes for a great addition to your favorite taco recipes. It’s worth trying on these Slow-Cooker Pork Tenderloin Tacos, which already use cranberries and apples in the recipe.
It’s also worth trying this salsa on anything that matches well with regular cranberry sauce. I like to add this salsa to my sandwiches (especially turkey!), on English muffins for breakfast, and even to cheese and crackers.
Ingredients
- 12 ounces fresh cranberries
- 1/2 cup granulated sugar
- 1 large jalapeño seeded and finely chopped
- 1/4 cup fresh cilantro finely chopped
- 1/4 cup green onions thinly sliced
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
Instructions
- In a food processor, pulse the cranberries until coarsely chopped.
- Transfer the chopped cranberries to a mixing bowl. Add sugar, jalapeño, cilantro, green onions, lime juice, and salt. Mix well to combine.
- Allow the salsa to sit for at least 30 minutes before serving to let the flavors meld together.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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