Cranberry Salsa



Cranberry salsa is tart and bright and perfect for the holidays. Try it with traditional tortilla chips or tucked in a turkey wrap– what a fun change from typical cranberry sauce!





Cranberry Salsa




  • 1 onion, peeled and quartered
  • 1/4 cup sliced jalapeno
  • 1 1/2 cups fresh cranberries
  • juice of one lemon
  • 1 teaspoon salt
  • 1 teaspoon dried cilantro (<– or a tablespoon fresh, if you have it!)
  • 2 tablespoons honey
  • 1 teaspoon white sugar




1. Pulse onions and jalapenos in food processor until coarsely chopped.


2. Add remaining ingredients and pulse until well-chopped and -mixed, but not completely pulverized. As with most salsas, the flavors will improve as it sits for a little bit and they’re allowed to combine.




– This salsa is TART, even with the honey and sugar. I feel the sugar is necessary in this one, and you might even prefer it with more. Don’t fret that– tomatoes just contain a lot more natural sugar than cranberries.

– You can adjust the heat by adjusting the peppers. I do not find this overly hot and all my children are fine with it. That said, people have different tolerances, so adjust accordingly.

– If you’re going to eat it all right away, you can add an apple into the food processor. It tastes delicious in there and adds some sweetness. I find that it starts to break down and get mushy if left to sit very long, however, so bear that in mind.

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