Cranberry Salsa

4.29 avg. rating (84% score) - 7 votes

Cranberry Salsa

This is a perfectly fine salsa for chips or on top of guacamole, but even better with goat cheese on crackers or atop grilled fish, chicken or pork.


  • (12 ounce) bag cranberries, fresh or frozen
  • 1 small clove garlic
  • 1 bunch green onions, roughly chopped
  • 1 jalapeno pepper, seeded and minced
  • Juice of 2 limes
  • 1/2 cup sugar
  • 1 pinch salt
  • 1 cup cilantro (some stems okay)
  • 1-1/2 tablespoons vegetable oil


Place cranberries and garlic in food processor and pulse a few times. Add onions, pepper, lime juice, sugar, salt and cilantro and pulse. Add oil and pulse to desired texture.

  • I am a few years late getting to writing this message, but I have been making this for several years now, and we love it! It is now a tradition at our family Christmas dinner. Everyone expects it, and as the family grows, this recipe is still gaining fans (addicts). Thank you, whoever came up with this delicious cranberry concoction.

  • This recipe caught my attention on a Today Show segment last year, and quickly became a family/friends favorite! I gave it away as gifts last year, and my daughter ALREADY asked for it this year… more, EASY gift-making – THANK YOU, Yankee Magazine!

  • Anonymous

    A friend of mine made this for a Christmas party for a dip instead of regular salsa. Everyone raved about it and wanted the recipe.

  • I used more garlic than the recipe called and may cut the amount of sugar the next time I make this. I like my salsa to have more kick; this will replace standard cranberry sauce for all dinners in the future. The flavors blend beautifully; I can’t wait for my guests to try it tomorrow.


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