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.
So I pureed the 2 peppers, seeds and all, with lemon juice and maple syrup (instead of sugar) and it was VERY hot. Heads up for others. Will try one pepper next time.
Jalapenos very in their level of hotness so definitely adjust to personal taste preferences.
My family LOVED your recipe!! I made it for Christmas appetizers. Thanks for sharing!! IT was a HUGE hit!
You mentioned using maple syrup instead of sugar,, how much syrup would you use?
This sounds yummy I have made
Bag of cranberries ,one peeled apple,1/2 orange with rind and chopped them all up in lil Oscar add a lil sugar. That wa a refreshing taste
I made this for Thanksgiving, and everyone loved it! I made a few deviations from your exact recipe (I used ground ginger, lime juice, and pickled/canned jalapenos). I made it Wednesday evening so that the flavors would have plenty of time to meld for Thursday’s dinner. Even my dad who isn’t a fan of cranberries raved about how good this was. I’ll definitely be making it again.
I can’t wait to try the recipe. What type of cracker do you recommend in place of tortilla chips? Thanks!
I personally use wheat thins or ritz.
Can you put over brie cheese , would you cook it or just scoop it along with salsa in cracker
Worth a try!
Can’t wait to try this recipe! I’m making my list for Thanksgiving appetizers now, and this is going to be a perfect addition!
Can I mix this into the cream cheese instead of just putting it on the top?
You could but it could end up looking a bit off putting.
I have seen cranberry cheese balls in the store, and if you mixed the two together, I’m betting the result would be similar.
Amazing how the flavors balance themselves out. What is your favorite cracker to serve this with? Also, have you ever tried it with Greek cream cheese?
I personally like wheat thins with it, but Ritz crackers work great too.