This cranberry salsa brings together tart fresh cranberries with bright citrus and herbs for something truly special.
I discovered this combination when looking for a fresh twist on traditional holiday appetizers last winter. The vibrant colors and bold flavors make every gathering feel more festive and memorable.
Why this cranberry salsa always gets requests fromfamily
Every time I bring this to a party, people ask for the recipe before they even finish their first bite.
The sweet-tart balance hits that perfect spot where you can’t stop reaching for another chip. Your guests will love how it brightens up any spread.
What you will need to make this cranberry salsa
Here’s what goes into my vibrant cranberry salsa that makes it so irresistible:
- 1 (12-ounce bag) fresh cranberries – Look for firm, bright red berries without soft spots
- ½ cup fresh cilantro, packed – The stems add extra flavor, so don’t worry about removing every single one
- 3 tablespoons granulated sugar – You can adjust this based on how tart your cranberries are
- 1 medium jalapeño, deseeded – Leave some seeds if you like more heat
- Juice of 1 large orange – Fresh juice makes all the difference here
- Juice of 1 lime – This adds that perfect tangy brightness
- ½ teaspoon kosher salt – Brings out all the other flavors beautifully
The key is using fresh cranberries rather than dried ones for that satisfying pop of texture.
How I Make This Cranberry Salsa
Step 1: Rinse your cranberries under cold water and pick out any stems or soft berries. Pat them dry with paper towels – this takes about 2 minutes.
Step 2: Roughly chop the cilantro, including some tender stems. The stems actually have more flavor than the leaves, so don’t toss them.
Step 3: Remove the seeds from your jalapeño and dice it finely. Wash your hands thoroughly afterward – trust me on this one.
Step 4: Juice your orange and lime into a small bowl. You should get about ¼ cup orange juice and 2 tablespoons lime juice.
Step 5: Add the cranberries to your food processor and pulse 3-4 times until they’re roughly chopped. You want some chunky pieces, not a puree.
Step 6: Add the cilantro, sugar, jalapeño, citrus juices, and salt to the cranberries. Pulse another 2-3 times until everything is just combined.
Step 7: Transfer to a serving bowl and let it sit for 15 minutes. This lets all the flavors meld together beautifully.
The whole process takes about 12 minutes, and you can taste and adjust as you go.
Follow me on Pinterest for more fresh holiday recipes and seasonal cooking inspiration that’ll make your kitchen smell amazing!
My kitchen secrets for getting this cranberry salsa just right
I always make this at least 30 minutes before serving so the sugar can draw out the cranberry juices.
Don’t over-process the mixture – you want distinct pieces of cranberry that burst in your mouth. Pan-Seared Brussels Sprouts with Cranberries and Pecans pairs wonderfully with this salsa for a complete holiday spread.
Perfect moments for this cranberry salsa
I love serving this during the holidays when everyone’s looking for something fresh and bright.
It works beautifully as an appetizer with tortilla chips or as a condiment alongside roasted meats. Easy Cranberry Turkey Sliders become even more special with a dollop of this salsa on top.
Print
Vibrant Cranberry Salsa
- Total Time: 12 minutes
- Yield: 6-8
Description
A fresh, tangy blend of cranberries, citrus, and herbs that brightens any table.
Ingredients
- 1 (12-ounce bag) fresh cranberries
- ½ cup fresh cilantro, packed
- 3 tablespoons granulated sugar
- 1 medium jalapeño, deseeded
- Juice of 1 large orange
- Juice of 1 lime
- ½ teaspoon kosher salt
Instructions
- Rinse cranberries and pat dry. Remove any stems or soft berries.
- Roughly chop cilantro, including tender stems.
- Remove seeds from jalapeño and dice finely.
- Juice orange and lime into a small bowl.
- Pulse cranberries in food processor 3-4 times until roughly chopped.
- Add remaining ingredients and pulse 2-3 times until just combined.
- Transfer to serving bowl and let sit 15 minutes before serving.
Notes
Store in refrigerator for up to one week. Taste and adjust sugar or salt as needed. For less heat, reduce jalapeño or substitute with red bell pepper.
- Prep Time: 12 minutes
- Cook Time: 0 minutes
Can I make this cranberry salsa ahead of time?
Yes, this actually tastes better after sitting for a few hours in the refrigerator. The flavors develop and the cranberries soften slightly while maintaining their texture.
What can I substitute for jalapeño if I don’t like spicy food?
Try using a small piece of red bell pepper for color and crunch without any heat. You could also add a pinch of red pepper flakes for just a tiny kick.
How long does homemade cranberry salsa keep in the fridge?
It stays fresh for up to one week when stored in an airtight container. The texture holds up remarkably well over several days.
Can I freeze this cranberry salsa?
I don’t recommend freezing because the cranberries will lose their crisp texture when thawed. It’s best enjoyed fresh or within a week of making.