When you’re looking for an appetizer that brings color, flavor, and conversation to your holiday table, this festive cranberry salsa delivers. I’ve been making this spicy-sweet crowd-pleaser for years, and it never fails to disappear within minutes. The bright cranberries mixed with jalapeños and citrus create a beautiful balance that works perfectly with crunchy tortilla chips – it’s become my go-to recipe when I want something fresh and festive.
SERVES: 4 | PREP: 15 MIN | COOK: 0 MIN | TOTAL: 15 MIN
Ingredients
Fresh Produce
| Ingredient | Amount |
|---|---|
| Fresh cranberries | 2 cups |
| Jalapeño pepper | 1 medium |
| Red bell pepper | 1 medium |
| Green onions | 4 stalks |
| Cilantro | 1/2 cup |
| Lime juice | 3 tablespoons |
Pantry Items
| Ingredient | Amount |
|---|---|
| Sugar | 1/4 cup |
| Orange juice | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Cumin | 1/4 teaspoon |
For Serving
| Ingredient | Amount |
|---|---|
| Tortilla chips | 8 ounces |
Step-by-Step Instructions
Phase 1: Preparing the Cranberries (5 minutes)
Step 1: Rinse 2 cups of fresh cranberries under cold water in a colander, removing any soft or brown berries. Pat them completely dry with paper towels because excess moisture will make your festive cranberry salsa watery instead of chunky and vibrant.
Step 2: Place the dried cranberries in your food processor bowl. I pulse them 6-8 times using 1-second bursts until they’re chopped into pieces roughly the size of corn kernels. You want a chunky texture, not a puree, so resist the urge to over-process.
Step 3: Transfer the chopped cranberries to a large mixing bowl. You’ll notice they release some juice – that’s perfect and adds natural tartness to balance the sugar we’ll add later.
Phase 2: Chopping the Vegetables (6 minutes)
Step 4: Remove the seeds from 1 medium jalapeño by cutting it lengthwise and scraping out the white ribs and seeds with a spoon. This is where most of the heat lives, so keeping or removing seeds depends on your spice preference. Dice the jalapeño into tiny pieces, about 1/8-inch cubes.
Step 5: Dice 1 medium red bell pepper into similarly small pieces. The red pepper adds sweetness and a gorgeous pop of color against the cranberries. I keep my pieces uniform so every bite of this festive cranberry salsa has the same texture.
Step 6: Slice 4 green onions (both white and green parts) into thin rounds, about 1/4-inch thick. The green onions provide a mild onion flavor that won’t overpower the other ingredients.
Step 7: Roughly chop 1/2 cup of fresh cilantro leaves. I include some of the tender stems because they have great flavor too. If you’re not a cilantro fan, you can substitute with fresh parsley, though you’ll lose some of that distinctive brightness.
Phase 3: Combining and Seasoning (4 minutes)
Step 8: Add all your chopped vegetables – the jalapeño, red bell pepper, green onions, and cilantro – to the bowl with the cranberries. Gently toss everything together with a large spoon so the colors start to blend.
Step 9: In a small bowl, whisk together 1/4 cup sugar, 3 tablespoons lime juice, 2 tablespoons orange juice, 1/2 teaspoon salt, and 1/4 teaspoon cumin. The citrus juices help dissolve the sugar while the cumin adds an unexpected earthy note that makes people ask “what’s that flavor?”
Step 10: Pour the liquid mixture over your cranberry mixture. Use a silicone spatula to fold everything together, making sure every cranberry piece gets coated with the sweet-tart dressing. This is when the magic happens and it transforms into authentic festive cranberry salsa.
Step 11: Taste and adjust the seasoning. If it’s too tart, add 1 tablespoon more sugar. If it needs more kick, add a pinch of the jalapeño seeds you saved. The flavors should be balanced – sweet, tart, spicy, and fresh all at once.
Step 12: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This resting time allows the cranberries to soften slightly and all the flavors to marry together beautifully.
Chef’s Notes
Tip 1: Fresh cranberries work best for this festive cranberry salsa because they maintain their texture and vibrant color. Frozen cranberries can work in a pinch, but thaw and drain them completely first, or your salsa will be too watery.
Tip 2: The sugar amount might seem high, but cranberries are extremely tart. The sweetness balances the natural sourness and lets the other flavors shine through without making it taste like dessert.
Tip 3: Make this salsa up to 24 hours ahead. The flavors actually improve as they sit together. Just give it a good stir before serving since the juices will settle at the bottom.
Tip 4: For a restaurant-quality presentation, serve your festive cranberry salsa in a clear glass bowl so guests can see all the beautiful colors. The bright red cranberries against the green cilantro and jalapeño looks stunning.
Nutrition Information (Per Serving)
- Calories: 95
- Protein: 1g
- Carbohydrates: 24g
- Fiber: 3g
- Sugar: 18g
- Fat: 0.5g
- Sodium: 295mg
- Vitamin C: 45% DV
Delicious Variations
Tropical Cranberry Salsa: Add 1/2 cup diced fresh pineapple and 1/4 cup diced mango for a sweeter, island-inspired version. The tropical fruits complement the cranberry tartness beautifully.
Apple Cranberry Salsa: Dice 1 medium Granny Smith apple and fold it into the mixture. The apple adds extra crunch and a mild sweetness that kids particularly enjoy. This variation pairs wonderfully with the roasted grapes and whipped feta appetizer for a complete spread.
Pomegranate Cranberry Salsa: Replace the orange juice with pomegranate juice and add 1/4 cup fresh pomegranate arils. This creates a deeper, more complex flavor profile perfect for upscale gatherings.
Creamy Cranberry Salsa: Serve your festive cranberry salsa over a layer of softened cream cheese on a platter. Guests can scoop both together onto chips for a richer appetizer. It’s similar to how I prepare my peppermint cheese balls – the combination of creamy and tangy is irresistible.
Storage & Reheating
Refrigerator Storage: Store your festive cranberry salsa in an airtight container in the refrigerator for up to 5 days. The cranberries will soften more over time, which some people prefer, though the texture won’t be as crisp as when freshly made.
Freezing: I don’t recommend freezing this salsa. The fresh vegetables and cranberries break down when thawed, resulting in a mushy texture that loses the appeal of the chunky, fresh original.
Make-Ahead Strategy: Prepare everything through Step 10, then refrigerate. Add the fresh cilantro just before serving to keep its bright green color and fresh taste.
Serving Temperature: Always serve this salsa cold or at cool room temperature. The chilled temperature keeps the cranberries firm and makes it more refreshing.
Troubleshooting Common Problems
Problem 1: My salsa is too watery This happens when cranberries aren’t dried properly after washing or if you over-processed them and broke too many cells. Next time, pat cranberries bone-dry and pulse more gently. You can fix watery salsa by draining off excess liquid through a fine-mesh strainer.
Problem 2: The salsa tastes too tart Cranberries vary in sourness depending on the season. Add sugar 1 tablespoon at a time, tasting between additions, until the balance feels right. Some batches need up to 6 tablespoons total sugar.
Problem 3: Not spicy enough If your festive cranberry salsa lacks heat, your jalapeño was probably mild. Add 1/4 teaspoon crushed red pepper flakes or a few drops of hot sauce to boost the spice level without adding more jalapeño pieces.
Problem 4: Colors look dull after refrigeration This usually means the salsa sat too long or you used older cranberries. Fresh cranberries should be firm and burgundy-red. Add a handful of fresh cilantro and a squeeze of lime juice before serving to brighten everything up.
Problem 5: Texture is too mushy You processed the cranberries too long. Cranberries should be chunky, not paste-like. If this happens, finely dice some additional fresh cranberries and red bell pepper, then fold them in to add back the crunch.
Equipment Essentials
- Food processor – Essential for quickly chopping cranberries uniformly (a blender works but requires more careful pulsing)
- Chef’s knife – For dicing vegetables with precision
- Large mixing bowl – At least 2-quart capacity to mix everything without spillage
- Small whisk – For combining the liquid seasonings
- Cutting board – Preferably plastic for easy cleanup after jalapeños
- Measuring cups and spoons – For accurate ingredient proportions
- Silicone spatula – Helps fold ingredients without crushing the cranberries
- Airtight storage container – For refrigerating your finished salsa
Shopping List
Produce Section
- Fresh cranberries (12-ounce bag)
- Jalapeño pepper
- Red bell pepper
- Green onions (1 bunch)
- Fresh cilantro (1 bunch)
- Limes (2 medium)
- Orange (1 medium, for juice)
Pantry/Baking Aisle
- Granulated sugar
- Ground cumin
- Salt
Snack Aisle
- Tortilla chips (your favorite brand)
Success Secrets
1. Choose cranberries carefully. Look for firm, plump berries with deep burgundy color and no soft spots. Fresh cranberries should bounce when dropped – seriously, test a few in the store. This makes a huge difference in your final festive cranberry salsa texture.
2. Don’t skip the resting time. While you can serve this salsa immediately, waiting at least 30 minutes lets the cranberries macerate slightly in the sweet-tart liquid. They soften just enough to be pleasant to eat while maintaining their shape.
3. Adjust heat based on your jalapeño. Jalapeños vary wildly in spiciness. Start with half the jalapeño, taste after mixing, then add more if needed. You can always add heat, but you can’t take it away.
4. Serve with sturdy tortilla chips. Thin, delicate chips will break under the weight of this chunky salsa. Choose thick restaurant-style chips that can scoop up a generous amount without snapping.
5. Double the recipe for parties. This festive cranberry salsa disappears incredibly fast at gatherings. I learned the hard way to always make double – people come back for seconds and thirds. The recipe scales perfectly, and leftovers (if you’re lucky enough to have any) are fantastic.
