Ingredients
Main Ingredients
- 12 ounces fresh cranberries, rinsed and picked through
- ½ to ¾ cup granulated sugar, more or less to taste
- 1 jalapeno, seeded, membranes removed, finely diced (leave seeds for extra heat if desired)
- ⅓ cup chopped fresh cilantro, more or less to taste
- 2 to 3 green onions, thinly sliced
- 1 tablespoon fresh lime juice
- Pinch of fine sea salt or kosher salt
Garnish
- Lime zest
- Additional green onions, thinly sliced
- Lime wedges or slices
- Cilantro sprigs
To Serve
- Tortilla chips
- Cinnamon sugar chips (see notes below)
- Cream cheese and crackers
- Goat cheese and crackers
Instructions
- Prepare cranberries: Rinse and sort cranberries, removing any soft or damaged berries. Pat dry with a kitchen or paper towel to remove moisture.
- Pulse cranberries and sugar: Place dried cranberries and granulated sugar into a food processor or blender. Pulse until the mixture is chopped but not pureed, maintaining some texture.
- Add flavors: Add diced jalapeno, chopped cilantro, sliced green onions, lime juice, and a pinch of salt to the processor. Pulse again to reach your desired consistency—chunky or finely chopped.
- Chill salsa: Transfer the salsa to an airtight container and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to meld together.
- Serve and garnish: Serve chilled with tortilla chips or cinnamon sugar chips, garnished with lime zest, extra green onions, lime wedges, and cilantro sprigs. Alternatively, spread over cream cheese or press onto goat cheese and serve with crackers.
Notes
- Store leftover cranberry salsa in an airtight container in the refrigerator for up to 4 to 5 days. The flavors improve over time.
- Make ahead: Prepare the salsa the night before to let the flavors blend overnight.
- Freezing is not recommended as cranberries release excess liquid when thawed, affecting texture.
- Cinnamon sugar chips: Heat about an inch of neutral oil in a deep skillet over medium heat. Cut tortillas into triangles. Mix 1 cup sugar with 1 tablespoon cinnamon in a shallow bowl. Fry tortilla triangles 30 seconds to 1 minute per side until golden. Drain on paper towels then toss immediately in cinnamon sugar mixture; let cool before serving.
- This cranberry salsa pairs excellently on charcuterie boards and as a topping for soft cheeses.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
