I’m excited to share my Cranberry Salsa recipe that pairs tart cranberries with a lively kick and unexpected textures, a twist that will have your guests asking what’s in it.

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I never thought tart berries could crash a party like this, but Cranberry Salsa does exactly that. I pair bright fresh cranberries with a spicy kick from jalapeños and the result is weirdly irresistible, you wont believe how it changes every bite.

It sits right on the edge between sweet and fiery, bold enough for turkey yet cheeky with cocktails, which is why I keep bringing it back for Thanksgiving Dinner. People always ask what’s in it because it tastes so unexpected, and I love watching them try to guess before they sneak another chip.

Ingredients

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Cranberries: Tart little berries high in fiber and antioxidants, give a bright sour punch.
Sugar: Sweetens and balances tartness, mostly simple carbs, adds glossy texture and pop.
Orange juice and zest: Add citrusy sweetness, vitamin C and fragrant orange oils.
Jalapeños: Fresh heat that wakes it up, capsaicin may boost metabolism.
Red onion: Sharp bite and crunchy texture, small amounts provide quercetin and vitamin C.
Red bell pepper: Sweet crunch, adds vitamin A and C, and vivid red color.
Cilantro: Fresh herb that wakes flavors, low calorie, packed with antioxidants, some people hate it.
Lime juice: Bright acidic note, adds zest and vitamin C, keeps everything tasting lively.

Ingredient Quantities

12 ounces (340 g) fresh cranberries, coarsley chopped

1/2 cup (100 g) granulated sugar

1/4 cup (60ml) fresh squeezed orange juice

Zest of 1 medium orange (about 1 tablespoon)

1/2 cup finely chopped red onion (about 1 small)

1 to 2 jalapeños, seeded and finely chopped

1 small red bell pepper, seeded and finely diced (about 1/2 cup)

1/2 cup chopped fresh cilantro

1 tablespoon fresh lime juice

1/4 teaspoon kosher salt

How to Make this

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1. Coarsely chop 12 ounces (340 g) fresh cranberries and put them in a medium bowl. Add 1/2 cup (100 g) granulated sugar, 1/4 cup (60 ml) fresh orange juice and the zest of 1 medium orange, stir to combine and let sit 15 to 20 minutes so the sugar starts to dissolve and the berries soften, it really mellows the tartness.

2. If you want a chunkier but slightly less harsh texture, pulse half the cranberries 2 or 3 times in a food processor then return to the bowl, if you like super smooth pulse more but dont overdo it.

3. While the cranberries macerate, finely chop 1/2 cup red onion (about 1 small), seed and finely chop 1 to 2 jalapeños depending on how spicy you want it, and finely dice 1 small red bell pepper (about 1/2 cup).

4. Roughly chop 1/2 cup fresh cilantro and add it to the bowl with the cranberries and chopped veggies.

5. Add 1 tablespoon fresh lime juice and 1/4 teaspoon kosher salt, then stir everything together until evenly mixed.

6. Taste and tweak: add more sugar a teaspoon at a time if it’s too tart, or more lime if it needs brightness, add extra jalapeño if you want more heat.

7. Cover and chill at least 1 hour (preferably 3 to 4 or even overnight) so the flavors meld and the salsa firms up a bit.

8. Before serving give it one last stir and a taste, adjust salt or lime if needed, cranberries may firm up in the fridge so you might want to let it sit at room temp 10 minutes.

9. Serve with tortilla chips, cream cheese, roasted turkey or pork, or spoon over crostini. Store leftovers in an airtight container in the fridge up to 4 to 5 days, flavors will continue to develop.

Equipment Needed

1. Cutting board — for chopping the cranberries and veggies
2. Chef’s knife (sharp) — you’ll want it sharp so you don’t smash the berries
3. Medium mixing bowl — to macerate and mix everything together
4. Measuring cups and spoons — for sugar, juices and salt
5. Microplane or zester — for the orange zest
6. Citrus juicer or handheld reamer — for fresh orange and lime juice
7. Food processor or small blender (optional) — if you want to pulse half the berries for chunkier texture
8. Spoon or rubber spatula — to stir, scrape and taste as you go
9. Airtight container or jar — to chill and store leftovers

FAQ

Q: How long will this cranberry salsa keep in the fridge?

A: Stored in an airtight container it stays good for about 4 to 5 days. The sugar and citrus help preserve it, but the onion and cilantro start to get wilted after a few days so eat it soon.

Q: Can I make it ahead of time?

A: Yes, totally. Make it 2 to 24 hours ahead so the flavors can meld, but if you make it more than a day before, check the cilantro and onion texture before serving.

Q: I don’t like things too spicy, how do I tone down the heat?

A: Use just one jalapeño and remove all the seeds and ribs, taste as you go. You can also swap jalapeño for a mild poblano or leave it out entirely, the salsa still has lots of zip from the citrus.

Q: Can I use frozen or dried cranberries instead of fresh?

A: Frozen work fine, thaw and drain first. Dried cranberries are too sweet and chewy unless you rehydrate them, so fresh or frozen are your best bet.

Q: Can I cut the sugar or use honey instead?

A: Yes you can reduce the sugar, start with 1/4 cup and add more if needed. Honey or maple syrup will work, use a little less than the sugar called for and taste as you go since they’re sweeter and change the flavor.

Q: Can I can or preserve this salsa for long term storage?

A: I don’t recommend home canning this recipe unless you follow a tested, approved canning method. The mix of ingredients and chunks of fruit and veg make safe home canning tricky. Instead freeze portions for up to 3 months or keep refrigerated for several days.

Sweet & Spicy Cranberry Salsa Recipe Substitutions and Variations

Cranberries: frozen (thaw a bit and chop) or dried cranberries rehydrated in warm orange juice; pomegranate arils also work for a similar tart pop.
Granulated sugar: honey, maple syrup, or agave nectar, use about 3/4 the amount and taste as you go.
Orange juice and zest: tangerine or clementine juice plus zest, or 2 tbsp orange marmalade for more body and sweetness.
Jalapeños: serrano for more heat, poblano or Anaheim for milder, or a pinch of red pepper flakes if you only have dried chiles, dont worry it’ll still be good.

Pro Tips

1) Let it sit longer than 1 hour if you can. The sugar and orange really mellow the cranberries, so chilling 4 hours or overnight makes the salsa taste less sharp. If it gets too firm in the fridge just let it sit at room temp 10 minutes before serving.

2) For texture control pulse half the cranberries in a food processor, dont overdo it though or you end up with baby food. If you want chunkier bits just chop by hand and freeze the cranberries 10 minutes first, they cut cleaner when slightly chilled.

3) Tame the onion and jalapeño bite: soak the chopped red onion in cold water for 5 to 10 minutes then drain to mellow it. And if the heat is too much, scrape out the jalapeño seeds and white ribs, or add a bit more sugar or a smear of cream cheese when serving.

4) Taste and tweak smartly. Add sugar a teaspoon at a time or extra lime for brightness, dont dump a bunch at once. Store in an airtight container up to 4 to 5 days, flavors keep developing so it often tastes even better the next day.

Sweet & Spicy Cranberry Salsa Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I'm excited to share my Cranberry Salsa recipe that pairs tart cranberries with a lively kick and unexpected textures, a twist that will have your guests asking what’s in it.

Servings

servings

Calories

kcal

Equipment: 1. Cutting board — for chopping the cranberries and veggies
2. Chef’s knife (sharp) — you’ll want it sharp so you don’t smash the berries
3. Medium mixing bowl — to macerate and mix everything together
4. Measuring cups and spoons — for sugar, juices and salt
5. Microplane or zester — for the orange zest
6. Citrus juicer or handheld reamer — for fresh orange and lime juice
7. Food processor or small blender (optional) — if you want to pulse half the berries for chunkier texture
8. Spoon or rubber spatula — to stir, scrape and taste as you go
9. Airtight container or jar — to chill and store leftovers

Ingredients

12 ounces (340 g) fresh cranberries, coarsley chopped
1/2 cup (100 g) granulated sugar
1/4 cup (60ml) fresh squeezed orange juice
Zest of 1 medium orange (about 1 tablespoon)
1/2 cup finely chopped red onion (about 1 small)
1 to 2 jalapeños, seeded and finely chopped
1 small red bell pepper, seeded and finely diced (about 1/2 cup)
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt

Directions

Coarsely chop 12 ounces (340 g) fresh cranberries and put them in a medium bowl. Add 1/2 cup (100 g) granulated sugar, 1/4 cup (60 ml) fresh orange juice and the zest of 1 medium orange, stir to combine and let sit 15 to 20 minutes so the sugar starts to dissolve and the berries soften, it really mellows the tartness.
If you want a chunkier but slightly less harsh texture, pulse half the cranberries 2 or 3 times in a food processor then return to the bowl, if you like super smooth pulse more but dont overdo it.
While the cranberries macerate, finely chop 1/2 cup red onion (about 1 small), seed and finely chop 1 to 2 jalapeños depending on how spicy you want it, and finely dice 1 small red bell pepper (about 1/2 cup).
Roughly chop 1/2 cup fresh cilantro and add it to the bowl with the cranberries and chopped veggies.
Add 1 tablespoon fresh lime juice and 1/4 teaspoon kosher salt, then stir everything together until evenly mixed.
Taste and tweak: add more sugar a teaspoon at a time if it’s too tart, or more lime if it needs brightness, add extra jalapeño if you want more heat.
Cover and chill at least 1 hour (preferably 3 to 4 or even overnight) so the flavors meld and the salsa firms up a bit.
Before serving give it one last stir and a taste, adjust salt or lime if needed, cranberries may firm up in the fridge so you might want to let it sit at room temp 10 minutes.
Serve with tortilla chips, cream cheese, roasted turkey or pork, or spoon over crostini. Store leftovers in an airtight container in the fridge up to 4 to 5 days, flavors will continue to develop.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.