Cranberry salsa is my absolute favorite dish to bring to any holiday gathering. It’s tangy, a little spicy, and a delicious alternative to other seasonal cranberry sides.

I love bringing an appetizer to gatherings so people have something to munch on while we wait for the main course to finish. This dish also makes a great meal prep snack for the week!

Cranberry Salsa

Ingredients

12 oz cranberries, washed

¼ cup green onions, sliced

2 jalapenos, minced

¼ cup cilantro, chopped

2 Tablespoons lemon or lime juice

½ cup sugar

Method

Blitz cranberries in a food processor. Add remaining ingredients and pulse to combine.

Transfer to sealed container and allow to set for 4 hours or overnight.

Serve with crackers or tortilla chips. For a touch of decadence, serve over softened cream cheese.

Notes

Jalapeños: you can omit these if you want an extra mild salsa. I would say they only make this mild-medium, so feel free to add more or a spicier pepper if you like things hot. 

Remove the seeds from the jalapeños before mincing--they don't have a good texture for this. Be sure to wear gloves and wash your hands thoroughly after handling peppers. I like to use a garage hand cleaner since it's made to remove oils.