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READY IN 15 mins

Cranberry Salsa

Read Reviews (69)

"Tangy and sweet with a bit of a bite. Quick and easy, and always requested at gatherings." — SHASH

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeno pepper, seeded and minced

2 limes, juiced
3/4 cup white sugar
1 pinch salt

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Directions

Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

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PREP 15 mins
READY IN 15 mins

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I gave this as gifts this year in little canning jars. Everyone wanted the recipe. Just a tip - it tastes better after at least a day in the fridge. Add sugar to taste..I probably cut out about a 3rd of it, and increased the peppers because I like it hot!

—KNBUCHANAN

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Most Helpful Critical Review

May 24, 2010

Too sweet for my tastes.

—dbilberry

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75 Ratings

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Aug 24, 2008

I make this and spoon it over cream cheese. Let it set in the refrigerator over night so it blends some with the block of cream cheese (make sure and poke holes in the block of cream cheese. Serve with crackers. I won 1st place on a radio station Thanksgiving contest for this salsa dip recipe.

—Christy

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Nov 22, 2007

I've made this recipe, but decreased the sugar to 1/2, 1 lime & 2 jalepenos. Soooo yummy. The best thing you can do though, is dump the salsa over a cube of cream cheese. It's so pretty too. Serve with tortillas chips and/or crackers.

—HEIDI

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Dec 20, 2008

This is a great recipe! The color, texture and flavor of sweet & spicy is perfect. I adjust the peppers for my kids, but I like it with a little more kick than they do. p.s. the longer it sits the more hot it becomes and it saves in the fridge for 7-9 days.

—L. Mooney

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Nov 21, 2007

This is better than the low-calorie recipe I lost and was looking for! I substitued 1/2 cup Splenda for the sugar and added a splash of orange juice. I have made this recipe before with dried cilantro (2TBLS) and it turns out okay - fresh is definitely better, though!

—Romperoo

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Nov 30, 2008

I made this for Thanksgiving, and it was a huge success with the whole family. I spread cream cheese on a platter and spread the salsa over the top of the cream cheese with whole berries for garnish--a great balance of flavors and pretty, too. This will be a regular for future holidays.

—CarolynWG

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Dec 01, 2008

WOW! What a wonderful way to have fresh cranberries! Love all the fresh ingredients. As a bonus it's simple and easy to make. My family loved it so much the only thing we served it with was a fork!

—KOCHALKA

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Nutrition

Calories
144 kcal
7%

Carbohydrates
37.4 g
12%

Cholesterol
0 mg
0%

Fat
0.3 g
< 1%

Fiber
4.5 g
18%

Protein
1.3 g
3%

Sodium
76 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cranberry Salsa

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 144
Calories from Fat: 2

% Daily Value *
Total Fat 0.3g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 76mg 3 %
Potassium 228mg 6 %
Total Carbohydrates 37.4g 12 %
Dietary Fiber 4.5g 18 %
Protein 1.3g 3 %
Sugars 28.6g
Vitamin A 21 %
Vitamin C 41 %
Calcium 6 %
Iron 10 %
Thiamin 5 %
Niacin 4 %
Vitamin B6 6 %
Magnesium 5 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.