Ingredients
Main Ingredients
- 12 ounces fresh cranberries, rinsed and picked through
- ½ to ¾ cup granulated sugar, more or less to taste
- 1 jalapeno, seeded, membranes removed, and finely diced (leave seeds for extra heat)
- ⅓ cup chopped cilantro, more or less to taste
- 2 to 3 green onions, thinly sliced
- 1 tablespoon fresh lime juice
- Pinch fine sea salt or kosher salt
Garnish
- Lime zest
- Green onions, thinly sliced
- Lime wedges or slices
- Cilantro sprigs
To Serve
- Tortilla chips
- Cinnamon sugar chips (recipe in notes)
- Cream cheese and crackers
- Goat cheese and crackers
Instructions
- Prepare Cranberries: Rinse the fresh cranberries thoroughly and remove any soft or damaged berries. Place the cleaned cranberries on a kitchen towel or paper towels and gently pat them dry to remove excess moisture.
- Process Cranberries and Sugar: Add the dried cranberries and ½ to ¾ cup granulated sugar to a food processor or blender. Pulse the mixture until the cranberries are chopped but not pureed, creating a slightly chunky texture.
- Add Fresh Ingredients: Incorporate the diced jalapeno, chopped cilantro, sliced green onions, fresh lime juice, and a pinch of sea salt into the cranberry mixture. Pulse again until the salsa reaches your desired consistency, ensuring all ingredients are well combined.
- Chill the Salsa: Transfer the salsa to an airtight container and refrigerate for at least 3 hours, preferably overnight, to allow flavors to meld and develop fully.
- Serve and Garnish: When ready to serve, garnish the salsa with lime zest, additional green onions, lime wedges or slices, and cilantro sprigs. Enjoy with tortilla chips or cinnamon sugar chips for a sweet-savory contrast.
- Serve with Cheeses: For an elegant appetizer, spread cream cheese on a plate or in a bowl and spoon the cranberry salsa on top. Serve alongside your favorite crackers. Alternatively, drain excess juice and press the salsa onto the sides of a goat cheese log, pairing it with crackers for a flavorful combination.
Notes
- Adjust the sugar amount to your preferred sweetness and tartness balance.
- For extra heat, leave some or all jalapeno seeds in the salsa.
- Cinnamon sugar chips can be made by sprinkling cinnamon sugar on warmed tortilla chips for a sweet contrast.
- This salsa can be made up to 24 hours in advance and stored in the refrigerator.
- To keep the salsa fresh, store in an airtight container and consume within 3 to 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
