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Home » Recipes » Cranberry Salsa

Cranberry Salsa

by Mike Hultquist · Nov 25, 2019 · 10 Comments

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Cranberry Salsa Recipe

This cranberry salsa recipe combines tart cranberries with lots of herbs, sweet honey, citrus and jalapeno for the best cranberry salsa ever, essential for the holidays.

Cranberry Salsa served in a white bowl

Cranberry season is here, my friends, and we're seeing everything cranberry right about now. Patty is enjoying her cranberry cocktails and cooks everywhere are incorporating them into everything. 

Recently I made a Fresh Cranberry Salsa with them, incorporating spicy jalapeno peppers, shallot, green onion, cilantro, a bit of mint and honey and a few other ingredients, and DANG was it delicious. Today I'm here to show you how you can make a completely different cranberry salsa from the exact same ingredients.

This version I'm calling my Spicy Cranberry Salsa, and even though it uses all the same ingredients as the fresh version, it's a totally different experience. The biggest difference is from cooking it. You need this for your upcoming holiday parties. So quick and easy!

It's a lot like a cranberry sauce, but in salsa form. Forget the grocery store. Make it at home! So much better.

Cranberry Salsa made 2 different ways

Let's talk about how to make cranberry salsa, then, shall we?

Cranberry Salsa Ingredients 

  • Fresh Cranberries. Frozen cranberries are good, too.
  • Jalapeno Peppers. Optional, for a spicy version.
  • Shallot.
  • Herbs. Green onion, cilantro, mint.
  • Sweetness. Sugar and Honey.
  • Apple Cider Vinegar.
  • Lime. Use lime juice and lime zest. Orange juice or orange zest is a good addition as well.
  • Seasonings. Salt and pepper to taste.
  • For Serving. Tortilla chips or crackers. People love this scooped over cream cheese.
The ingredients for my Fresh Cranberry Salsa Recipe

How to Make Cranberry Salsa - the Recipe Method

First, add all of the ingredients to a food processor. Process the mixture until it is finely chopped and combined.

Transfer the blended salsa to a large pan. Heat to medium-low and simmer for 10 minutes to soften up the ingredients.

Transfer to a blender or food processor and process until smooth.

Add to a bowl, seal and refrigerate at least 1 hour to let the flavors mingle. It is better to let it sit overnight.

BOOM! Super easy! It takes a little bit more time than the fresh salsa version, but still, the effort is minimal and the outcome quite wonderful.

Cranberry Salsa in a bowl

That's it, my friends! I hope you enjoy my holiday cranberry salsa! Done in well under 30 minutes. Let me know if you make it!

Patty's Perspective

I am definitely having a hard time choosing which version of this salsa that I like more - the cooked or the fresh version. I think I lean toward the fresh version, but I love this one too! It's so hard to choose. I'll eat either one Mike puts in front of me. YUM.

Recipe Tips & Notes

  • Serving. Set it out with a big bowl of crackers or chips and you're good to go! It's the perfect holiday appetizer. Set it next to a block of cream cheese and watch it disappear.
  • Flavor Additions. Other ingredients that pair nicely with cranberries include apple, pear, mint, orange, and cinnamon. Try adding some of these to find your preferred final salsa flavor.
  • The Peppers. I'm using jalapeno peppers, which are my favorite peppers for this recipe. They have a nice level of heat for most people and I love the flavor. If you're looking for a milder version, either core out the jalapenos before using them, or use bell peppers instead for a no-heat version. If you'd like a spicier version, bring in a serrano pepper, or several, or use spicier peppers, like a habanero pepper. Did I hear somebody say ghost pepper? Yes!
  • Make it Ahead. The recipe calls for letting it cool and the ingredients mingle in the refrigerator for at least 1 hour, but I suggest making this a day ahead so the flavors can mingle even more. It gets even better after a day. Set it out a few minutes before your guests arrive.
  • Why Cook the Cranberry Salsa? Cooking your cranberry salsa allows all of the ingredients to more fully meld together, creating an entirely new flavor experience. Fresh cranberry salsa has a wonderful flavor with each of the ingredients in a little dance with one another, playing off of each other. When it it cooked, however, the flavors become one and something entirely different.
Vibrant, Spicy Cranberry Salsa ready to serve

Storage & Leftovers

Storing your Cranberry Salsa in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate the salsa promptly.

Try Some of My Other Popular Salsa Recipes

  • Fresh Cranberry Salsa (No Cooking Required! It's like Cranberry Pico)
  • Salsa Roja
  • Salsa Ranchera
  • Roasted Mango-Habanero Salsa
  • Roasted Pineapple-Habanero Salsa
  • Salsa Verde
  • Ghost Pepper Salsa
  • See my post on How to Make Salsa
Vibrant, Spicy Cranberry Salsa in a bowl with a chip

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Cranberry Salsa Recipe
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Cranberry Salsa Recipe

This cranberry salsa recipe combines tart cranberries with lots of herbs, sweet honey, citrus and jalapeno for the best cranberry salsa for the holidays.
Save Recipe Saved!
Course: Appetizer, Salsa
Cuisine: American
Keyword: cranberries, cranberry, holiday, jalapeno, recipe, salsa, spicy
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Calories: 128kcal
Author: Mike Hultquist
Servings: 4 cups
Tap or hover to scale
5 from 4 votes
Leave a Review

Ingredients

  • 12 ounces fresh cranberries
  • 3 jalapeno peppers finely chopped
  • 1 shallot minced
  • ¼ cup green onion chopped
  • ¼ cup chopped cilantro
  • 2 tablespoons chopped fresh mint
  • ¼ cup sugar
  • 1 cup apple cider vinegar
  • 1 tablespoon honey
  • Juice from 1 small lime + some lime zest
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • First, add all of the ingredients to a food processor. Process the mixture until it is well combined.
  • Transfer the blended salsa to a large pan. Heat to medium-low and simmer for 10 minutes to soften up the ingredients.
  • Transfer to a blender or food processor and process until smooth.
  • Add to a bowl, seal and refrigerate at least 1 hour to let the flavors mingle. It is better to let it sit overnight.

Notes

Heat Level: Medium-Low. You'll get a bit of a kick from the jalapenos, but this isn't overly spicy. For a hotter salsa, add more jalapenos or introduce a serrano pepper or two, or even a habanero. For a milder salsa, skip the jalapenos and go with a bell pepper.

Nutrition Information

Calories: 128kcal   Carbohydrates: 31g   Protein: 1g   Fat: 1g   Saturated Fat: 1g   Sodium: 299mg   Potassium: 194mg   Fiber: 5g   Sugar: 22g   Vitamin A: 400IU   Vitamin C: 27mg   Calcium: 22mg   Iron: 1mg
Cranberry Salsa Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

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    Recipe Rating




  1. Pierre says

    December 24, 2021 at 5:33 am

    5 stars
    A new holiday tradition born tonight! Absolutely wonderful recipe. Gratitude!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 24, 2021 at 5:24 pm

      Excellent! Glad you enjoyed it, Pierre! I love to hear it. Thanks for sharing!

      Reply
  2. Jerry Slaughter says

    December 01, 2019 at 2:52 pm

    Can this be canned using hot water bath or better to freeze ?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 02, 2019 at 8:26 am

      Jerry, yes, you can use a hot water bath with this, though it can also be frozen. Here is a good link for canning salsa: https://nchfp.uga.edu/how/can_salsa/choice_salsa.html. Let me know how it turns out for you.

      Reply
  3. Rosemary Barron says

    November 29, 2019 at 6:53 pm

    5 stars
    So good ... Actually, I've loved all the recipes that I've tried so far. One question ... will this freeze well? I made twice as much but wondered about freezing ... Thanks so much, Mike.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 30, 2019 at 2:40 pm

      Hi, Rosemary. Thanks! Yes, this version will freeze pretty well, better than the fresh version. I hope you enjoy it!

      Reply
  4. Ken Kadan says

    November 25, 2019 at 7:50 pm

    5 stars
    Super easy to prepare - delicious payoff! Thanks Mike, my family loves it. Let it sit one hour in the fridge - we couldn't wait overnight. Outstanding flavor! Hard to believe it can taste even better. Next batch will receive the full overnight treatment prior to consumption. Thanks for creating Chili Pepper Madness. Your efforts are much appreciated. Merry Christmas!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 26, 2019 at 7:47 am

      Thanks so much, Ken! I greatly appreciate it and am happy you enjoyed the salsa!

      Reply
  5. Marie Currie says

    November 25, 2019 at 12:15 pm

    5 stars
    This will be our Christmas condiment ???? Thank you very much good Sir!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 25, 2019 at 1:03 pm

      Thanks, Marie! I appreciate it!

      Reply

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