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.
Luckily, I had all of these ingredients on hand. I almost always have an open can of chipotle peppers in my fridge leftover from making my favorite chipotle salsa, and my fridge always, always has a bunch of fresh cilantro.
This salsa works really well if you want to do that cranberry salsa over cream cheese/goat cheese spread, but it really holds up on it’s own with some tortilla chips too.
If you’re hoping for a dairy free goat cheese alternative, I like this vegan feta (I promise it works).
Here’s what you’ll need to make it
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How to make cranberry salsa
Making this recipe couldn’t be easier. It’s really just throwing it into the food processor and blending. Normally, I don’t even bother to measure my ingredients, but I’ve provided the measurements in the recipe below.
As you measure, place your ingredients into the food processor and blend them until the salsa is sort of smooth. Basically, you’re just looking to get rid of the large chunks and make sure they’re aren’t any stems left from the cilantro.
More Thanksgiving favorites:
- Vegan scalloped potatoes
- Healthy sweet potato casserole
- Brined turkey breast
- Homemade stuffing with cranberries
- Dairy free pumpkin pie
More cranberry recipes:
- Cranberry margarita
- Cranberry relish
- Turkey salad with cranberries
- Cranberry applesauce
- Cranberry shortbread bars
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.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: about 2 cups 1x
- Category: Appetizer
- Method: Blending
- Cuisine: American
- Diet: Vegan
- 1 12-ounce bag fresh cranberries
- 1/3 cup roughly chopped sweet onion (about 1/4 large onion)
- 1 garlic clove, peeled
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 2 chipotle peppers in adobo sauce
- 1 teaspoon cumin
- 1 cup cilantro (leaves and small stems)
- 1/2 teaspoon coarse salt
- Place all ingredients into a large food processor.
- Blend until almost smooth.
- Serving Size: 1/3 cup
- Calories: 153
- Sugar: 34.4 g
- Sodium: 149.5 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Carbohydrates: 39.5 g
- Fiber: 2.4 g
- Protein: 0.3 g
- Cholesterol: 0 mg
Keywords: dairy free, vegan, easy, salsa, dip, Thanksgiving, fall, cranberries, Christmas
Last Updated on October 5, 2021 by Melissa Belanger