Cranberry Salsa is an unexpected twist on a favorite snack for the holiday table. Crisp, tangy cranberries, jalapeños, and fresh cilantro get a kiss of lime and cinnamon for a delicious salsa that pairs perfectly with our Way Better Snacks Oh, My Sweet Punkin’ Cranberry Tortilla Chips. If you prefer to plate your appetizers, top individual Punkin’ Cranberry Tortilla Chips with a swipe of softened goat cheese and a dab of Cranberry Salsa. Enjoy!
12 ounces fresh cranberries
1 jalapeños, seeded and coarsely chopped
1/3 cup brown sugar, 3 to 4 tablespoons honey
1 tablespoon olive oil
3/4 tablespoon lime juice
4 green onions, thinly sliced
1/2 cup minced fresh cilantro
1/4 teaspoon ground cinnamon
salt and pepper, to taste if desired
Wash cranberries, picking out any soft or bruised berries. Drain cranberries well, gently shaking off extra water.
In the bowl of a food processor pulse the cranberries and jalapeños until uniformly chopped. Do not process until mushy. Alternatively, using a knife, mince the cranberries and jalapeños by hand.
Scoop cranberry mixture into a bowl. Add brown sugar, oil, and lime juice. Mix well. Stir in green onions and cilantro.
Cover salsa and chill for an hour in the refrigerator, allowing flavors to combine. Before serving, taste and add salt and pepper if desired. Serve with Way Better Snacks Oh, My Sweet Punkin’ Cranberry Tortilla Chips.
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