Sweet and Spicy Cranberry Salsa is a vibrant and tangy dish that brings together the tartness of cranberries with the sweetness of honey and a spicy kick from jalapeños. It’s a versatile condiment perfect for dipping, topping meats, or adding flair to holiday tables.
Why You’ll Love This Recipe
It’s a unique way to use fresh cranberries, ideal for the holiday season.
The perfect balance of sweet, spicy, and tangy flavors keeps it interesting and addictive.
Quick and easy to prepare, with minimal cooking required.
Versatile enough to pair with chips, meats, or even as a spread for sandwiches.
A colorful and festive addition to any table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups fresh cranberries (washed)
1 small red onion, finely chopped
1-2 jalapeños, seeds removed and finely chopped (adjust based on your spice preference)
1 medium red bell pepper, finely chopped
1 tablespoon lime juice (freshly squeezed)
1/4 cup fresh cilantro, chopped
1 tablespoon honey (or more, to taste)
1 tablespoon apple cider vinegar
1/4 teaspoon ground cumin (optional, for extra depth)
Salt and pepper, to taste
Directions
Prepare the cranberries:
In a food processor or blender, I pulse the cranberries a few times to chop them coarsely. I make sure they retain some texture and avoid turning them into a puree. Then, I transfer the chopped cranberries to a medium-sized bowl.
Mix the salsa:
I add the finely chopped red onion, jalapeños, cilantro, and red bell pepper to the cranberries. Next, I stir in the lime juice, honey, apple cider vinegar, and ground cumin (if using), mixing everything together until well combined.
Season:
I taste the salsa and adjust the seasoning to my liking, adding more honey for sweetness, lime juice for acidity, or salt and pepper to balance the flavors.
Chill:
For the best flavor, I let the salsa chill in the fridge for at least 30 minutes. This gives the ingredients time to meld together.
Serve:
When ready to enjoy, I serve it with tortilla chips, as a topping for grilled chicken or pork, or as a side for festive meals.
Servings and Timing
Servings: Makes about 2 cups of salsa, enough for 4–6 people as a dip or condiment.
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Variations
Extra Spicy: I add more jalapeños or include a pinch of red chili flakes for an extra fiery kick.
Fruit Twist: I mix in diced mango or pineapple for a tropical sweetness.
Herb Swap: If I don’t have cilantro, I use parsley or mint for a different herbaceous note.
Smoky Flavor: Adding a pinch of smoked paprika or using roasted jalapeños brings a smoky depth.
Storage/Reheating
Storage: I store the salsa in an airtight container in the refrigerator for up to 2 days.
Freezing: While fresh salsa is best, I can freeze it in a freezer-safe container for up to 1 month. Thaw in the fridge before serving.
Reheating: This salsa is served cold or at room temperature, so no reheating is necessary.
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FAQs
How spicy is this cranberry salsa?
The heat level depends on the number of jalapeños I use. Removing the seeds makes it milder, while leaving some seeds adds more heat.
Can I make this salsa ahead of time?
Yes, I can prepare it a day in advance. In fact, letting it sit overnight enhances the flavors.
What can I pair with this salsa?
I love serving it with tortilla chips, roasted turkey, grilled pork chops, or as a topping for tacos.
Can I use frozen cranberries?
Yes, I can use frozen cranberries. I thaw them first and pat them dry to remove excess moisture.
Is this salsa gluten-free?
Yes, all the ingredients are naturally gluten-free.
Conclusion
Sweet and Spicy Cranberry Salsa is a show-stopping recipe that combines bold flavors in a fresh and exciting way. Whether I’m using it as a dip, a side, or a topping, this salsa never fails to impress. It’s quick, easy, and perfect for making any gathering feel special.
📖 Recipe:
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Sweet and Spicy Cranberry Salsa
- Total Time: 45 minutes
- Yield: 2 cups (serves 4–6 as a condiment or dip)
- Diet: Gluten Free
Description
Sweet and Spicy Cranberry Salsa is a bold, festive condiment combining tart cranberries, sweet honey, and a spicy kick from jalapeños. Perfect for chips, grilled meats, or as a vibrant addition to holiday feasts.
Ingredients
Fresh cranberries (washed)
1 small red onion, finely chopped
2–3 jalapeños, seeds removed and finely chopped (adjust to taste)
2 tbsp fresh cilantro, chopped
1 medium red bell pepper, finely chopped
2 tbsp lime juice (freshly squeezed)
3 tbsp honey (or more, to taste)
2 tbsp apple cider vinegar
1/2 tsp ground cumin (optional)
Salt and pepper, to taste
Instructions
- Prepare the Cranberries: Coarsely chop cranberries in a food processor or blender, ensuring they retain some texture. Transfer to a medium bowl.
- Mix the Salsa: Add red onion, jalapeños, cilantro, and red bell pepper to the cranberries. Stir in lime juice, honey, apple cider vinegar, and ground cumin (if using) until well combined.
- Season: Adjust sweetness, acidity, and seasoning by adding more honey, lime juice, salt, or pepper as needed.
- Chill: Refrigerate the salsa for at least 30 minutes to allow flavors to meld.
- Serve: Enjoy with tortilla chips, grilled chicken, pork, or as a festive side.
Notes
Adjust Spice: For a milder salsa, use fewer jalapeños and remove all seeds.
Storage: Refrigerate in an airtight container for up to 2 days.
Optional Variations: Add diced mango for sweetness or smoked paprika for depth.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Category: Condiments & Sauces
- Method: No-Cook
- Cuisine: American, Holiday
Nutrition
- Serving Size: 2 cups (serves 4–6 as a condiment or dip)
