Cranberry Salsa

Fancy enough to serve to company or take to a gathering, yet easy enough to whip up and enjoy at home, this cranberry salsa recipe hits all the right appetizer notes. Bright, spicy and creamy, with just enough kick to make another bite necessary, this is the dish that will have everyone asking you to share your recipe.

This cranberry jalapeno salsa is a dipping sauce or condiment (we love it for both) that pairs the mildly spicy jalapeno pepper with the tangy sweetness of cranberries. Ours is sweetened with a little sugar, then blended with earthy cilantro, mild white or yellow onion and grated orange zest. The result is citrusy, spicy and soothing.

Cranberry Salsa Ingredients

• Fresh or frozen cranberries: This is the main ingredient, and fresh is always best, though frozen will work too. Just thoroughly thaw the cranberries and remove excess moisture by patting them with paper towels.
• Sugar: The sugar helps prevent this salsa from being too tart and also helps bind the fruity, spicy sauce together.
• Fresh cilantro: Cilantro is a popular herb in Mexican dishes, and this cranberry salsa is no exception. The pungent herb adds a spicy element, with notes of lemon.
• Jalapeno peppers: For a milder taste, remove the seeds and inside stems. For more spice, you can also use the jalapeno peppers as they are, as this recipe directs.
• Onion: Yellow or white onions work well here, as they do in traditional salsas. You can also try a milder option like green onions, which also add a nice pop of color, adding to the vibrant green of cilantro.
• Orange zest: This serves as the acid, balancing out the sauce flavoring and also providing some value as a preservative. Plus, orange is a natural companion for cranberries, enhancing flavor and toning down the spice factor of the jalapenos.

Directions

Step 1: Boil the cranberry mixture

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In a saucepan, bring the cranberries and water to a boil for two minutes. Place a strainer on top of a glass bowl in the sink, and carefully drain the cranberries, preserving the liquid.

Step 2: Prepare salsa base with reserve liquid

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Stir the sugar into the reserved liquid until it fully dissolves. Next, add in the cilantro, peppers, onion, orange peel, salt and pepper. Mix well, allowing the mixture to cool before refrigerating. Enjoy!

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Cranberry Salsa Variations

• Serve over cream cheese: This makes for an easy yet elegant party appetizer. Simply scoop the salsa over an 8-ounce block of cream cheese. Pair with textured crackers or pita chips—you want something that will scoop well without crumbling easily. You can also try ginger snaps; their warm, comforting spice mixed with a little cream cheese and this sweet and spicy salsa makes for a surprisingly delightful bite, and they have a sturdy base, so they’re suitable for scooping a just-right-sized bite.
• Substitute papalo for cilantro: This lesser-known and heat-tolerant Mexican herb is similar in taste to cilantro, which tends to thrive in cooler weather.
• Try it with veggie dippers: Serve with thick cucumber slices, broad cuts of bell pepper or even crisp, cool celery sticks.

How to Store Cranberry Salsa

Cranberry salsa should be kept in the refrigerator, in an airtight container. This will both enhance the flavor of the salsa and help preserve it.

Can you make cranberry salsa ahead of time?

Yes, you can definitely make this cranberry salsa ahead of time. In fact, as with most salsas, the flavors improve over time. Be sure to store it in an airtight container, and note that you may need to drain off excess liquid, depending on how far in advance you prepare it. We recommend making it no more than three days before you intend to serve it.

Cranberry Salsa Tips

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Can I use frozen cranberries?

You can definitely use frozen cranberries. But stock up on fresh cranberries when they’re in season (typically around Thanksgiving and Christmas), as they freeze well.

Can I make it less spicy?

Absolutely. If you still want the kick of jalapeno, simply use half the amount in the original recipe. This salsa will also be savory and satisfying without any fresh pepper. You’ll sacrifice a little on texture, which can easily be made up for by substituting a milder pepper like a poblano, or even a sweet green bell pepper.

Can I substitute orange zest for lemon or lime?

This is an easy substitute, and it really depends on personal preference. We recommend lime over lemon, as lime is the more traditional juice used in salsa, and it lends a milder yet still tangy flavor.