Here’s a vibrant and flavorful Cranberry Salsa recipe that’s perfect for the holidays, parties, or as a unique topping for meats and cheeses. It’s sweet, tangy, and slightly spicy—a crowd-pleaser!
Ingredients
- 12 oz (340g) fresh cranberries (or frozen, thawed)
- 1 medium jalapeño, seeded and chopped (adjust to taste)
- ¼ cup (50g) granulated sugar (adjust to taste)
- ¼ cup (60ml) fresh lime juice (about 2 limes)
- ½ cup (75g) red onion, finely chopped
- ½ cup (15g) fresh cilantro, chopped
- 1 tsp lime zest (optional, for extra zing)
- Salt to taste
Instructions
1. Prepare the Cranberries:
- Rinse the cranberries thoroughly and pick out any stems or soft berries.
- If using frozen cranberries, thaw them completely and drain any excess liquid.
2. Pulse the Cranberries:
- In a food processor, pulse the cranberries until finely chopped. Be careful not to over-process; you want a chunky texture, not a puree.
- Transfer the chopped cranberries to a mixing bowl.
3. Add Remaining Ingredients:
- Add the chopped jalapeño, sugar, lime juice, red onion, cilantro, and lime zest (if using) to the bowl.
- Mix everything together until well combined.
- Taste and adjust the sweetness, spice, or salt as needed.
4. Chill:
- Cover the salsa and refrigerate for at least 1–2 hours to allow the flavors to meld together.
5. Serve:
- Serve chilled with tortilla chips, as a topping for grilled chicken or fish, or alongside a cheese platter.
Variations
- Spicy Version: Add an extra jalapeño or a pinch of cayenne pepper for more heat.
- Fruity Twist: Add diced pineapple, mango, or orange segments for a tropical flavor.
- Herb Swap: Replace cilantro with fresh mint or parsley for a different herbal note.
This Cranberry Salsa is a festive and refreshing twist on traditional salsa, perfect for adding a pop of color and flavor to your table! 🍒🌶️
