This cranberry salsa has a combination of spice and tang. It’s perfect for the holidays, but it’s great for anytime of year. Serve it with your turkey or pair it with tortilla chips for an extra special holiday appetizer. Makes about 2 cups.
Why I love this cranberry salsa
This year, I decided to make something new for cranberries. I usually make my favorite cranberry relish, but I really wanted to think a little outside the box, and I wanted something that would pair well with goat cheese that would also be great without (for the dairy free ones in the family). I knew that cranberries would be perfect, but I was having a little trouble deciding what to make.
Luckily, I had all of these ingredients on hand (with the exception of the cranberries themselves), and I was able to whip this up in 5 minutes. Literally 5 minutes. I didn’t even chop the cilantro.
It was all going into the food processor anyway. I did take out the large stems, but you probably don’t even need to do that if you don’t want.
This salsa is seriously good. For Thanksgiving, I paired half of the recipe with some goat cheese, which I spread onto a plate and served with Ritz crackers. I saved the other half of the recipe to eat with tortilla chips.
If you’re hoping for a dairy free goat cheese alternative, I like this vegan feta (I promise it works).
We all liked it so much I ended up making a second batch so I can have it on hand for Christmas. It’s frozen in the freezer just waiting to be eaten.
More cranberry recipes:
- Cranberry margarita
- Cranberry relish
- Turkey salad with cranberries
- Cranberry applesauce
- Cranberry shortbread bars
- Homemade stuffing with cranberries
This cranberry salsa recipe has a combination of spice and tang. It’s perfect for the holidays, but it’s great for anytime of year. Serve it with your turkey or pair it with tortilla chips for an extra special holiday appetizer. #cranberry #salsa
- 1 12-ounce bag fresh cranberries
- 1/3 cup roughly chopped onion
- 1 garlic clove
- 2 tablespoons sugar
- 1 lime, quartered
- 1 tablespoon lime juice
- 2 – 3 tablespoons diced jalapeños (from a can)
- 1 cup cilantro (leaves and small stems)
- 1/2 teaspoon coarse salt
- Place all ingredients into a large food processor. Blend until almost smooth.
Keywords: dairy free, vegan, easy, salsa, dip, Thanksgiving, fall, cranberries, Christmas
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