Cranberry Salsa is where sweet and spicy meet! This chunky salsa is such a fun and festive blend of unique flavors, and it’s the perfect addition to your holiday spread and season!
We love this Cranberry Salsa and all the sweetness that this season brings, make sure you check out this delicious sheet pan recipe featuring these Honey Roasted Brussels Sprouts with Cranberries, Pecans, & Gorgonzola. Also check out this deliciously, refreshing Cranberry Ginger Sunset Fizz and Cranberry Orange Rosemary Water!
‘Tis the season to enjoy Cranberry Salsa!
The holiday season is here! Fun, food, family…and trying to keep up during the holiday craziness. I honestly, can’t believe how fast this year has flown by. If you’ve followed this blog then you know certain seasons get all my love. Let me explain to my new readers. *waves* Hey, y’all! So, when the first day of fall hits, it’s officially Pumpkin Spice season over here. That means pumpkin spice lattes (or the like) and baked goods (minus pumpkin pie). I’m a sweet potato pie girl. I enjoy these things throughout the season, but after Thanksgiving, it officially begins Peppermint Bark and Peppermint Mocha season. And now my newest addition to my seasonal favorites…CRANBERRIES!
Let’s talk cranberries…
Now I’ve always been a fan of cranberries in the form of juice, these sausage balls, my honey Brussels sprouts with cranberries here, and we can’t forget the sauce. And I do mean the jelly sauce…in the can…with the ridges. Jellied cranberry sauce is the real O.G. and do not let let anyone tell you differently. HB tried to make some fresh cranberry sauce last Thanksgiving, and I was not having it! People who grew up with cranberry sauce can understand. There’s a mutual bond that cannot be broken. This sauce is reserved for Thanksgiving, Christmas, or Soul Food Sunday meals with turkey and dressing. Then there are other times when fresh is the only way to go.
Ingredients for Sweet and Spicy Cranberry Salsa
- Cranberries
- Red Onion
- Green Onions
- Jalapeños
- Cilantro
- Lemon or Lime
- Ginger
- Granulated White Sugar or Stevia
See how I paired this delicious Chunky Sweet and Spicy Cranberry Salsa with my leftover Smoked Turkey Tacos!
This past weekend I messed around and made a chunky Cranberry Salsa and LOVED IT! It’s so good, and to be honest, I didn’t know if I would like it or not. It’s a nice twist to traditional salsa thanks to the tart, and delicious berries—but when you add the other elements to give it a sweet and savory flavor, you’ll never spend another holiday season without it again!
Another fun way to enjoy Cranberry Salsa! Add a layer of cream cheese and top with salsa! Vegan Cream Cheese is delicious with these crackers.
Other recipes for you to enjoy this season!
Crispy Oven Okra with Lemon-Dill Garlic Aioli
Cranberry Goat Cheese Cheddar Crescent Sausage Balls
Sweet Potato Casserole with Pecan-Crusted Topping
FUN RECIPE TUTORIAL ON HOW TO MAKE IT!
More Recipes to Enjoy!
Apple Strawberry Cabbage Slaw with Candied Pecans
Cranberry Orange Rosemary Water
Berry Salad with Burrata and Blackberry Vinaigrette
Lemon Pepper Roasted Cauliflower
Watermelon Basil Breeze Gin Cocktail
Cherry Strawberry Cheesecake Dump Cake
TIP! Make this Cranberry Salsa the day before to allow the flavors to marry together. Of course, sometimes you can’t wait. It will still be just as good! Just super fresh.
If you love this recipe, please leave a comment below! If you make these muffins, tag me at (@myprettybrowneats) and use the #myprettybrowneats hashtag on FB and IG! You can find me on Instagram, Facebook, PINTEREST, and TikTok.
Sweet and Spicy Cranberry Salsa
Equipment
- Food Chopper
Ingredients
- 12 ounces fresh cranberries chopped (one bag)
- 1 bunch chopped cilantro about 1/2 cup of cilantro
- 1/2 cup chopped green onions
- 1/2 chopped red onion
- 2 fresh jalapeño peppers diced (remove seeds if you don't want it too spicy)
- 1 tablespoon grated ginger optional
- 2 tablespoons fresh lemon or lime juice (I like lemon) about 1 whole lemon/lime juiced
- 1/4 cup white granulated sugar or to taste or stevia (equivalent)
- 1 pinch salt or to taste
- Butter-style crackers or tortilla chips for serving
Instructions
- Chop your cranberries into chunky pieces.
- Combine chopped cranberries, cilantro, green onions, red onions, jalapeños, grated ginger in a medium-sized bowl.
- Add lemon juice, sugar, and salt to cranberry mixture and mix until blended.
- Cover salsa with plastic wrap and refrigerate overnight (or chill for at least 4 hours to allow the flavors to blend together for opulent taste)! This is optional, but encouraged.
- When ready to serve, drain the juice off of the mixture or you can leave it as is. I don't mind the extra juices from the salsa.
- Serve with crackers, tortilla chips…and ENJOY!
Notes
- Chill salsa for at least four hours before serving.
- It’s best to use a food chopper or course chop or dice cranberries by hand. I have a food chopper and I love it. You can find it here. This chopper is also a great one.
- Chunky Cranberry Salsa is also delicious with cream cheese or over grilled chicken or pork!
- You can use spoonable stevia or sugar for this recipe. They both taste great! You will need to convert your stevia to be equivalent to the sugar measurement.
- Don’t use blenders (ex. Vitamix, etc.) or food processors because they will puree or liquify salsa.
All images/text © My Pretty Brown Eats
Oooh this cranberry salsa looks fantastic, especially that color! Such a wonderful and festive addition to the holidays.
Yes, indeed! The festive, vibrant color will brighten anyone’s day! Thank you!
Such a festive salsa for my holiday table.
I’m so glad you enjoyed! Thank you!
This was such a unique twist to a holiday favorite! Excited to serve it again on Thanksgiving; it is delicious!
I’m so glad you enjoyed. Thank you for sharing!
I love how unique this recipe is – such a nice change on mango salsa!
Thank you so much! It’s definitely a favorite this time of year!
I have made this twice in the past 2 weeks and it just gets better and better! The combination of tart, spicy & savory is unbelievable! Thank you for sharing as it is a recipe that I will use over and over again, especially with the little phyllo cups & cream cheese. YUM!
Hi Denise! This makes me so happy! I’m so glad you enjoyed it! This truly made my day.
If placing in a mason jar to gift; what size in ounces do you think I would need to fit this entire recipe? Thank you!
What a thoughtful gift! You can use 16 oz jars if you want to make more gifts, but I would go with 32 oz.
I made a double batch of this for Thanksgiving and it was a hit! I used lime instead of lemon, and left out the red onions because I didn’t have any. I used only about 7 slices of canned jalapenos and even removed the seeds from those ones, because some of my family members don’t like spicy. Anyway, everyone loved it, and I’ll be making it again! Thank you for the recipe!