A bright, tangy, and slightly sweet Cranberry Salsa that’s perfect for holiday appetizers, tacos, grilled chicken, or even as a dip with chips. Easy to make and bursting with fresh flavors!
Ingredients (Serves 6–8)
-
12 oz fresh cranberries
-
1 small orange, peeled and segmented
-
½ cup granulated sugar (adjust to taste)
-
½ cup red bell pepper, finely diced
-
¼ cup red onion, finely diced
-
1–2 jalapeños, seeded and minced (adjust for heat)
-
1 tablespoon lime juice
-
2 tablespoons fresh cilantro, chopped
-
Pinch of salt
Instructions
-
Prep the cranberries:
Rinse and drain the cranberries, removing any stems or soft berries. -
Combine ingredients:
In a medium bowl, combine cranberries, orange segments, sugar, red bell pepper, red onion, jalapeño, and lime juice. -
Mix and let sit:
Stir well to combine. Let the salsa sit for at least 30 minutes to allow the flavors to meld and the sugar to slightly soften the cranberries. -
Add cilantro and season:
Just before serving, stir in fresh cilantro and a pinch of salt. Taste and adjust sweetness or heat as needed. -
Serve:
Serve chilled or at room temperature with tortilla chips, tacos, roasted meats, or as a festive dip for holiday spreads.
Tips & Variations
-
Make ahead: Prepare 1–2 days in advance — the flavors deepen as it sits.
-
Sweetness: Swap granulated sugar for honey or maple syrup for a natural sweetness.
-
Fruit twist: Add diced apple, pear, or pomegranate seeds for extra texture.
-
Heat level: Leave some jalapeño seeds for more spice, or remove entirely for a milder version.
-
Smooth salsa: Blend half the salsa in a food processor for a smoother texture while keeping the rest chunky.