tangy cranberry salsa that has been spiced up with some minced jalapenos and a little sugar. It is quick and simple to prepare, and guests frequently ask for it. If not serving right away, place in the refrigerator and bring to room temperature just before serving.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
Ingredients
- 1 (12 ounce) bag fresh cranberries
- ¾ cup white sugar
- 1 bunch cilantro, chopped
- 1 bunch green onions, cut into 3 inch lengths
- 1 medium jalapeno pepper, seeded and minced
- 2 medium limes, juiced
- 1 pinch salt
Instructions
- Combine cranberries, sugar, cilantro, green onions, jalapeño, lime juice, and salt in the bowl of a food processor fitted with a medium blade; process to medium consistency.
Reviews
I added additional Jalapenos. It is fabulous and friends loved it.
Served this with a turkey breast. Huge hit!! Absolutely delicious with turkey.
I used only half a cup of sugar.
I love this recipe. After making it a few times, I have a few preferences. First, I don’t like cilantro so I substituted parsley. Second, I cut the sugar to 1/2 cup. Third, I found there to be too much liquid so I pressed some of the liquid out using a sieve just before adding it to the cream cheese. I’ve also made a variation. During the summer, I couldn’t find cranberries so I substituted an equal amount of kumqats. It was delightful.
Absolutely wonderful! This salsa is perfect for the holidays – light, tart, and refreshing. My family discovered that it is especially delicious when served with cucumber chips instead of tortilla (although wonderful that way as well) and the red and green were perfect for the Christmas appetizer spread. I will be making this over and over again each year!
My favorite salsa and works as a great garnish, especially around the holidays.
Followed this recipe several times, using fresh cranberries and half the cilantro, with raves reviews! Served with turkey, as well as fish tacos. It’s a keeper!!
Loved this recipe! Wish cranberries were available year-round! Only changes I made were that I used about 2 tablespooons of sugar and added a Granny Smith apple. Added a little crunch, and a touch of sweetness. I could see adding a sweeter apple and maybe getting away with even less sugar. Maybe will try that next time. I poured it over cream cheese and served with scalloped red pepper flake crackers. Ended up pulsing it a little too long because I forgot to add the jalapeño. But texture is still good since the cranberries are sturdy. Thanks for sharing the recipe!
Love this recipe, but way too sweet if you make it as is. 1/4-1/3 cup sugar seems to be the sweet spot for us!
This was not very good. I live in the heart of. cranberry country in New Jersey and I’ve made almost every cranberry dish known. Unfortunately, I should have avoided this one. If you love cilantro you’ll love this recipe. The cranberries, jalapeño and most everything else was over powered by the cilantro You may ask why? The directions are the reason. No recipe should be published without some guidelines….what does a “bunch” of cilantro mean? Apparently, much less than I added. How about 1/4 cup chopped and verbiage “add more to taste”. Just a suggestion. I should have known to steer clear of recipes with vague quantities. My fault
Wow! Had cranberries left over from making Christmas potpourri AND was asked to bring an appetizer to a dinner party. When this recipe popped up, I thought I’d give it a try. I didn’t tough chop onion or jalapeño as directed which made it a little difficult to blend at first. I used 1/4 c Splenda and 1/8-1/4 c sugar, and 2 T lime juice. I see what others are saying. First bite you aren’t sure, but once you get used to the flavor combo/tartness, it’s soooo good! I’m going to serve with wheat thins, but I had some crustini ? bread bites I used to test it and it was great as well. Would be nice to have that and wheat thins as options. Also, it made so much I couldn’t neatly fit it all in my serving dish, so I experimented with fat free cream cheese in my extras dish. It was great. I don’t think I would have known, but some cream cheese connoisseur may say otherwise. If you are a calorie counter, this way, Splenda/part sugar is at most 77 calories per serving not counting cream cheese/crackers.
A very different spin on cranberry dressing for Thanksgiving turkey. Worked even better after on tortilla chips.
I have made this several times in the past 2 years. I only made a couple of adjustments. I found it needed a lot more salt but the sugar has to be added in small amounts and tasted. The sugar will depend on how tart the cranberries are. I also zest my limes before juicing and add zest. I served it with and without the cream cheese twice and almost everyone chose without as their favorite. I serve Tostitos scoops with it. I found out you can freeze cranberries easily either in their original bag or as I did by placing the bags into freezer bags. They remain fresh like this for 8-12 months.
Amazing. So good.
I made it with Monkfruit sweetener
Unique, healthy and really good. The combination of sweet and onion was wonderful.
By itself seemed spicy, but with the cream cheese it could use more.
I took out the green onion and salt and serve it at my family Thanksgiving and it was a hit
Such a great recipe! Nice alternative to “regular” salsa. Always a hit at parties.
Tasty, easy to make and very popular! If you have people who don’t like cilantro, try using diced red onion to expand the flavor profile. Highly recommend refrigerating overnight, if possible, to let the flavors fully blend.
Outstanding! I am addicted. So fresh and unique tasting. Easy to make.