Cranberry Salsa Recipe
How to Make Jalapeno Cranberry Salsa
If you need an appetizer that literally everyone will love, you have to make this Jalepeno Cranberry Salsa! I usually can’t stand raw cranberries, but I seriously can’t stop eating this dip once it’s out on the table. The mix of sweet and spice is just perfection — bright, tangy, a little kick from the jalapeños, and all-around irresistible. It’s easy to make, looks gorgeous on a platter, and is guaranteed to disappear fast at any party. Make sure you also try our cranberry jalapeno dip with cream cheese and cranberry pepper jelly dip, too!
Start by giving your fresh cranberries a quick pulse in a food processor — just short bursts so they’re finely chopped but not pureed. Transfer them to a large bowl and stir in the sugar, letting the mixture sit for at least 10 minutes so the sugar can dissolve and the berries soften up a bit. Then comes the fun part: stir in finely chopped jalapenos, cilantro, green onions, orange zest, orange juice, and lime juice. Everything gets mixed together, and the kitchen will instantly smell amazing. If you like, add a pinch of salt to taste.
Cover the bowl and pop it in the fridge. You can let it chill for just an hour, but I promise it’s way better if you let it hang out overnight or for 6–8 hours. This gives the flavors time to meld and balance perfectly — otherwise, it might taste a bit too sweet at first. When you’re ready, serve it with your favorite tortilla chips and watch it disappear fast!
FAQs:
Can I make this ahead of time?
Yes! In fact, it’s better if you let it sit in the fridge overnight — the flavors really meld and it tastes amazing the next day.
Can I adjust the spice or sweetness?
Totally. Reduce the number of jalapeños for a milder salsa, or remove the seeds for less heat. You can also tweak the sugar to balance the tartness to your liking.
Can I use frozen cranberries or substitute any ingredients?
Frozen cranberries work if thawed and drained, though fresh gives the best texture. If you don’t love cilantro, parsley works fine, and green onions can be swapped with chives or mild red onions.
What should I serve it with?
Tortilla chips are classic, but it’s also great with pita chips, pretzels, or even as a topping for grilled chicken or fish.
Can I make a bigger batch?
Absolutely! Just scale up the ingredients, and taste as you go to make sure the seasoning is balanced.
Cranberry Jalapeno Salsa
Ingredients
- 12 ounces fresh cranberries cleaned and dried
- ¼ cup granulated sugar
- 2 jalapenos finely chopped
- ½ cup cilantro finely chopped
- ½ green onions finely chopped
- 1 Tablespoon orange zest
- 1 Tablespoon orange juice
- 1 Tablespoon lime juice
- Optional: salt to taste
Instructions
- In a food processor, use the pulse setting in short intervals to finely chop the cranberries, being careful not to overgrind.
- Transfer the berries into a large bowl and add the sugar, stirring until combined. Let stand for at least 10 minutes or until the sugar has dissolved into the berries.
- Add jalapenos, cilantro, green onions, orange zest, orange juice and lime juice and stir to combine.
- Cover and place the bowl in the refrigerator for at least 1 hour to allow the flavors to set in. I prefer overnight or 6-8 hours!
- Serve with your favorite tortilla chips.
