Ruby red, fresh Cranberry Salsa is a beautiful addition to your holiday table.
Growing up, I thought cranberries were simply a cylindrically-shaped blob that got hauled out at Thanksgiving each year. They came from a can and still bore the shape and indentations of that can in jelled form. Sliced and laying there on the platter, cranberries were a dutiful player in the cast of characters making up the feast: turkey, stuffing, mashed potatoes, yams, and this strange jelly stuff. Definitely not the star of the show! Little did I know how flavorful and tasty actual cranberries are—it wasn’t until I was an adult that I got to know this fruit.
Cranberries have been cultivated and prized for centuries; Native Americans used cranberries in various dishes, but especially in one called pemmican, made with dried fish or meat, melted tallow, and cranberries. They also prized cranberries’ health benefits—Native Americans used them in a medicinal capacity and they’re full of antioxidants and vitamin C. Fast forward to modern times, and you can find fresh cranberries, jellied cranberries, cranberry juice, and dried cranberries at most supermarkets.
You will love cranberry salsa because it’s a definite upgrade from the canned stuff often served at Thanksgiving; it uses fresh cranberries and is terrific party food. Cranberry salsa is easy to make, is full of fresh and zesty flavor, and can be used in a variety of ways. Set it out as a dip with tortilla chips, include it in your charcuterie board, or spread it on top of a block of cream cheese and serve with crackers. It won’t last long!
Fresh Cranberries…
Cranberries are native to the States and are traditionally grown in northern states—the Northeast, Wisconsin, and Washington all produce fresh cranberries. They are in season in the fall through early winter, so start looking for them in your supermarket’s produce section in September. Since they might not be available year-round, you can freeze fresh cranberries. Just wash them first, let them air dry, and then pop them into a resealable freezer bag. You can store them for up to 3 months and just let them thaw at room temperature when ready to use.
How to Make Ahead and Store
You can make cranberry salsa up to a day ahead and store it in the fridge until ready to serve. The flavors will benefit from the extra chilling time. Leftovers can be stored in the fridge for up to 5 days. You may need to drain off any extra liquid that has accumulated. You can also freeze leftover cranberry salsa for up to 2 months. Let it thaw in the fridge overnight before serving.
Serving Suggestions
At a winter party, cranberry salsa is a great addition to your buffet table. The easiest way to serve it is with crispy tortilla chips and extra lime wedges. Especially around Christmas, this makes for a pretty red and green dish. Our family also loves cranberry salsa spread over a block of cream cheese and served with buttery crackers. The contrast of the zesty salsa and the creamy cream cheese is just right.
What other party dishes go with cranberry salsa? Try serving alongside Loaded Baked Potato Dip, Buffalo Chicken Dip, and Ham and Cheese Pinwheels.
Cranberry Salsa
Ingredients
- 12 ounces fresh cranberries
- 3/4 cup granulated sugar
- 1 cup cilantro roughly chopped
- 1/2 cup green onions chopped
- 1 to 2 jalapeño peppers seeded and minced (adjust to taste)
- 1/4 teaspoon salt
- 2 tablespoons lime juice
Instructions
- In a food processor, combine the cranberries, sugar, cilantro, green onions, jalapeño peppers, salt, and lime juice.
- Pulse the mixture until the cranberries are finely chopped but not puréed, ensuring the salsa retains some texture.
- Transfer the salsa to a serving bowl and let it sit for at least 15 minutes, allowing the flavors to meld together.
- Serve the cranberry salsa with tortilla chips or over a block of cream cheese accompanied by crackers.
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