Every time we bring this dish to a gathering, it disappears almost as quickly as it’s served. It’s that irresistible! It’s perfect for holiday parties when fresh cranberries are in season. It’s not your traditional salsa, but this version delivers a burst of flavor with cranberries, freshly grated ginger, and spicy jalapeños.
You may also be interested in our jalapeno cranberry sauce or go sweet with our cranberry fluff.
Why Our Recipe
- A holiday favorite where cranberries are the star of the show and everybody will be asking for the recipe.
- Quick and easy to prepare in just about 15 minutes and perfect for a holiday potluck or party appetizer.
- Serve it as a dip with tortilla chips, or serve it over softened cream cheese with crackers.
Serve it as a colorful dip with tortilla chips, or spoon it over softened cream cheese with crackers for an easy yet impressive party appetizer. Whether you’re hosting a holiday potluck or need a last-minute dish, this cranberry salsa will steal the show and have everyone asking for the recipe!
Ingredient Notes
- Cranberries: Fresh cranberries are typically sold in 12-ounce bags and are widely available in the fall and holiday season.
- Green Onions: Slice them thinly for even distribution.
- Jalapeños: Removing the seeds and membranes will tone down the heat, while leaving them in keeps the salsa spicier. For a milder option, start with one jalapeño and taste before adding more.
- Fresh Cilantro Leaves: Chop the leaves finely and avoid using too much of the stems. If you’re not a cilantro fan, you can substitute with parsley for a milder herb flavor.
- Fresh Ginger: Use a fine hand grater to easily peel and grate the ginger. If you don’t have fresh ginger, 1 teaspoon of ground ginger can be used as a substitute, but the flavor won’t be as bright.
- Lemon Juice: Freshly squeezed will have the best flavor. Bottled is a bit more muted and bitter.
- Granulated Sugar: Sugar is essential for balancing the tartness of the cranberries. If you prefer a slightly less sweet version, reduce the sugar to 1/3 cup, but keep in mind the cranberries will remain very tart.
Prepping Cranberries
Fresh cranberries are commonly sold in the grocery store in 12-ounce packages. They are most often found in the fall right after the cranberry harvest. When working with fresh cranberries, rinse them under cold water. Run your fingers through the cranberries and pick out any that are soft or mushy. Rinse the cranberries again and proceed to use them in your recipe.
If you would like to use frozen cranberries, you will need to thaw them completely before using them. We highly recommend fresh cranberries rather than frozen in this recipe, because thawed frozen cranberries will be a bit mushier.
Serving Suggestions
This cranberry salsa can be served in several ways and it’s hard to pick a favorite!
Classic Chips and Salsa: Serve it with tortilla chips for an appetizer that’s perfect for any gathering.
Over Cream Cheese: Spoon it over softened cream cheese and pair it with Ritz crackers, Wheat Thins, or sliced baguette.
As a Topping: Use this salsa as a topping for grilled chicken, turkey, or pork to add a sweet and spicy burst of flavor.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 4 days.
More holiday appetizers…
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.
Love this and can’t wait to try! Have you ever used lime juice instead of lemon? I usually use lime instead of lemon in my salsas. Just wondering if you have ever played around with the recipe. But…then again, why fix when not broke! 🙂
One more thing: most salsas you buy are “soft”. I wonder what this would taste like if you cooked it? I may have to try a small batch. For those looking for a canning recipe, contact ball (the jar co. online) and ask them. 🙂
Thanks for the great recipe and inspiration!!
You certainly can use lime. I’ve tried both, but like the brightness of the lemon rather than the lime. Lime can have a slight bitter factor that doesn’t go as well with the cranberry.
I have not tried cooking it though.
I found if you dress the jalapeno and broil it for a few minutes on each side it does tame them a bit without the sacrifice of the flavor! I am not serving it for about 14 hours so I am praying it stays pretty for my company potluck!
I am looking forward to trying this. What are your feelings on freezing it.
Due to the water content I’m not sure it would be as pleasant after freezing and thawing.
Can I use cranberry sauce and can I omit the Jalapeno?
You’d have an entirely different recipe with very different results. I wouldn’t recommend it.
Can u reduce the sugar or use a substitute??
Worth a try!
I am looking for a recipe just like this but to can it for the self instead of the refrigerator. Please can you help me with a good recipe?
Canning is a complex food science. This recipe has not been designed for or written for canning.
Part of my family does not care for cilantro. Ok to leave it out or do you have a recommended replacement?
You could always replace with parsley, but I find it has a bit too earthy of a flavor for my personal taste.
I can’t handle heat. Is there anything I can substitute the jalapeños with?
You could certainly just try leaving them out or place a non-spicy pepper in its place.
I’d add some citrus. Grated orange peel?
Excellent! Made extra and freezing for Thanksgiving.
How did it handle being frozen? I would like to make it on a Wednesday , freeze it and serve st a potluck on a Fridsy. Will that Work??
Did anyone find out how long this will last?