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Cranberry salsa in a white dish with chips.
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5 from 4 votes

Cranberry Salsa Recipe

Prep Time15 mins
Chill time4 hrs
Total Time4 hrs 15 mins
Course: Appetizer
Cuisine: American
Keyword: cranberries, cranberry salsa, salsa
Servings: 8 people
Calories: 70cal
Author: Amy Desrosiers
Cost: $5

Equipment

  • food processor
  • Zester
  • cutting board & knife
  • colander
  • large bowl or container

Ingredients

  • 16 ounces fresh or frozen cranberries
  • 2 tablespoons fresh mint chopped
  • 3 jalapeños remove seeds, and ribs with gloved hands, diced
  • 1 shallot minced
  • ¼ cup green onion diced
  • ¼ cup cilantro chopped
  • tablespoons honey
  • ¼ cup granulated sugar
  • ½ tablespoon lime zest zest of one lime
  • 2 tablespoons lime juice juice of one lime
  • 2 tablespoon apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • In a food processor, pulse cranberries until rough chopped; about 5 seconds.
  • In a large bowl or container, add cranberries, herbs, shallot, honey, vinegar, sugar, and spices. Mix to combine.
  • Cover and store the salsa in the refrigerator for at least 4 hours to allow the flavors to meld.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition

Serving: 1serving | Calories: 70cal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 149mg | Potassium: 101mg | Fiber: 3g | Sugar: 12g | Vitamin A: 211IU | Vitamin C: 16mg | Calcium: 14mg | Iron: 1mg