What Makes This Recipe So Good
Similar to cranberry relish, cranberry salsa is a delightful and fun holiday snack. I like to serve it with a block of softened or whipped cream cheese and buttery crackers for the best of all worlds – salty, sweet, creamy, and crunchy.A jalapeño pepper or two gives the salsa a little kick! It’s the perfect balance of sweet and heat. Of course, you can always adjust it to your tastes.This is a great make-ahead option for the holidays, a seasonal party, or even just a family snack. It’s best served at room temperature, but you can prepare the cranberry salsa in advance, refrigerate it, then let it come to temp before serving. It’ll keep in the fridge up to 8 days as long as it’s in an airtight container.
Key Ingredients
Cranberries – Fresh or frozen, whatever’s easiest for you! If you use frozen cranberries, thaw them completely first and drain any excess liquid so your salsa isn’t runny.Cilantro – If you’re someone who thinks cilantro tastes like soap, you can leave it out. Jalapeños – So, how much heat your cranberry salsa has is entirely up to you. For a milder salsa, remove the seeds completely and only use one pepper. For a hotter salsa, leave the seeds in the jalapeños and use 2 peppers.
Chef’s Tips
I love a combo of cranberry and orange! I only use lime juice in this salsa recipe, but for an extra hit of citrus, add a tablespoon or so of orange juice, too.The longer the cranberry salsa sits before serving, the more flavorful all of the ingredients will be! You can serve it as soon as you make it, but I’d try letting it rest for 10-15 minutes first, if you have the time.It’s important that you don’t pulse the ingredients so much that you end up with a purée. We’re not making cranberry sauce! You can leave everything larger for a chunkier salsa, but for a smoother one, aim for medium-sized dices.
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