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.

cranberry salsa surrounded by lime slices, cranberries and tortilla chips

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).

closeup of cranberry salsa in a white bowl garnished with a lime wedge

Here’s what you’ll need to make it

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cranberry salsa in a food processor

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.

cranberry salsa in a bowl with a tortilla chip in it

More Thanksgiving favorites:

More cranberry recipes:

hand scooping a tortilla chip with cranberry salsa
Print

Cranberry Salsa

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.

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: about 2 cups 1x
  • Category: Appetizer
  • Method: Blending
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 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

Instructions

  1. Place all ingredients into a large food processor.
  2. Blend until almost smooth.

Nutrition

  • 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

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