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Cranberry Salsa is one of my favorite appetizers to make during the fall and holiday seasons when fresh cranberries are in season. They are super easy to make, so tasty , and makes for a perfect appetizer for a gathering.
You may also like my Christmas tree pull-apart bread or my cranberry bliss bars.
When I first made cranberry salsa, I didn’t add any honey to it. Then, a couple of my kids decided to add some honey to theirs to tone down the tanginess. They said liked it way more, and I had to agree. The honey ended being a perfect addition to this cranberry salsa recipe. This holiday appetizer is perfect for a large gathering and best served with tortilla chips. It’s so good! I do have this cranberry cream cheese dip that’s similar to this one but served over a cream cheese dip that you might also like.
Ingredients needed
Below is a list of ingredients you will need to make this salsa recipe. The full measurements are listed further down below in the recipe card.
- Fresh cranberries: Fresh works better than frozen.
- Honey: I like honey over maple syrup. If you want to make this vegan, I suggest you use agave instead.
- Red onion, finely diced
- Chopped cilantro leaves
- Jalapeño peppers, seeded and finely chopped
- Fresh lime juice
- Salt
How to make the best cranberry salsa
Step 1: In a food processor, add the fresh cranberries and jalapenos.
Step 2: Pulse a few times to chop them.
Step 3: Transfer the chopped cranberry to the bowl. Add the diced onions and jalapenos over the chopped cranberries.
Step 4: Add the remaining ingredients and stir to combine. Serve along with your roast or with corn chips.
Recipe notes
- Do not use frozen cranberries; it will just end up being more on the mushy side.
- I like to de-seed the jalapenos so it is not too spicy. Otherwise, my kids will just complain. If you can handle the heat and like it spicy, do not deseed all of them.
- I love cilantro, and naturally, I feel like every salsa needs cilantro. If you hate cilantro, then use parsley.
Frequently asked questions
I do not recommend using frozen cranberries. Even though it would technically work, the salsa will just turn out mushy.
If you have leftovers, store them in a sealed container in the fridge for 4-5 days.
Yes. You can freeze any leftovers in a container for up to 2 months. When ready to eat, allow it to thaw in the fridge the night before in the fridge. The texture of the cranberries will change a bit once thawed.
You may also like
- Herbed Cottage Cheese Dip
- Strawberry Salsa
- Smoked Salmon Dip
- Blue Cheese Dip
- Whipped Ricotta Cheese Dip
- Veggie Pinwheels
- Tomato Bruschetta
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Cranberry Salsa
Ingredients
- 10 ounces fresh cranberries
- 2 tablespoons honey
- 1/2 small red onion, finely diced
- 2 tablespoons chopped cilantro leaves
- 1-2 jalapeño peppers, seeded and finely chopped
- 2 teaspoons fresh lime juice
- 1/8 teaspoon salt
Instructions
- In a food processor, add the 10 ounces fresh cranberries and pulse a few times to chop them. Transfer to a mixing bowl.
- Add the remaining ingredients (2 tablespoons honey, 1/2 small red onion (diced), 2 tablespoons chopped cilantro leaves (chopped), 2 teaspoons fresh lime juice, 1-2 jalapeño peppers (diced), and 1/8 teaspoon salt) and stir to combine.
- Serve along with your roast or with corn chips.
Notes
- Must use fresh cranberries and fresh ingredients when possible.
- Cilantro works better than parsley as far as taste. But if you are one of those people who hate cilantro, you can swap it for parsley.
- Deseed the jalapenos to reduce the amount of heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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