this holiday season, why not shake things up with delicious cranberry salsa? When it comes to salsa, most of us immediately think of the traditional tomato-based version like pico de gallo. But this vibrant and tangy salsa uses fresh cranberries instead of tomatoes, making it a sweet, tart, and spicy alternative perfect for festive gatherings. Whether you’re serving it with tortilla chips or as a topping over cream cheese for a cracker spread, cranberry salsa is guaranteed to impress your guests. Make sure to check out our creamy cranberry jalapeno dip for a twist on this recipe!
Why Cranberry Salsa is Perfect for the Holidays
Cranberries bring a bold, tart flavor that pairs beautifully with cilantro, lime, and the heat of jalapeño peppers. The addition of sugar balances the tanginess, creating a harmonious mix of flavors. This recipe is incredibly versatile: use it as a dip, a spread, or even as a topping for grilled chicken or turkey. It’s not just a dish; it’s a conversation starter that adds color and seasonal flair to your table.
Tips for Making the Best Cranberry Salsa
- Use Fresh or Frozen Cranberries: Both fresh and frozen cranberries work well in this recipe. If using frozen, make sure to let them thaw completely to achieve the right texture.
- Control the Heat: Jalapeños add a delightful kick, but you can adjust the spice level by removing the seeds and membranes or using fewer peppers.
- Chill for Better Flavor: While the salsa can be served immediately, letting it sit for 30 minutes allows the flavors to meld together beautifully.
- Experiment with Add-ins: Want to elevate the flavor? Try adding diced mango, pomegranate arils, or a pinch of cinnamon for a unique twist.
Storage and Make-Ahead Instructions
Cranberry salsa is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you’re planning ahead, you can prepare the salsa the day before serving. For longer storage, consider freezing the salsa in portions. Thaw in the fridge overnight and stir before serving.
Serve it with Cream Cheese
For a crowd-pleasing appetizer, pour the cranberry salsa over a block of softened cream cheese and serve with an assortment of crackers or baguette slices. This creamy, tangy combo is sure to be the star of your holiday spread!
Cranberry salsa isn’t just a recipe; it’s an opportunity to bring something fresh, colorful, and delicious to your celebrations. Enjoy this festive dish as a creative addition to your holiday menu!
Cranberry Salsa
Ingredients
- 16 ounces fresh or frozen (thawed) cranberries, about 4 ½ cups,
- ½ cup cilantro, chopped
- ¼ cup green onions, chopped
- 5 tablespoons granulated sugar
- 3 medium jalapeño peppers seeded and diced
- 1/4 cup lime juice, about 2 limes
- ½ teaspoon kosher salt
- 8 ounces cream cheese, optional
- Crackers, for serving
Instructions
- In a food processor, combine cranberries, cilantro, green onions, granulated sugar, diced jalapeños, lime juice, and kosher salt. Blend until the mixture reaches your desired consistency. For a chunkier salsa, pulse the mixture lightly; for a smoother consistency, blend longer.
- If using cream cheese, place the block of cream cheese on a serving plate and pour the cranberry salsa over the top.
- Serve immediately with crackers for dipping.
This recipe is adapted from iamhomesteader.com’s cranberry salsa.
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