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Cranberry Salsa in a white bowl title image

Cranberry Salsa

The varied flavors and seasonality of this salsa make it truly unique. So many types of tortilla chips are available these days. For my presentation I included red corn and white corn chips for the holidays.
Course Appetizer
Cuisine American
Keyword cranberry salsa
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 8
Calories 22kcal
Author Toni Dash


  • 12 ounces fresh cranberries
  • 1 medium garlic clove , minced
  • 1-2 jalapeno chile pepper , cored, seeded and minced*
  • 4 tablespoon cilantro , finely chopped
  • 3 scallions , thinly sliced
  • Juice of 3 fresh limes (approximately 1/3 cup)
  • 1/3 to ½ cup granulated sugar (use 1/3 cup, taste when salsa is combined and add more if needed)
  • Salt and Pepper to taste


  • Combine cranberries and 1 quart of water in a sauce pan over medium-high heat. Bring to a boil and boil for one minute. Cranberries will begin to pop; do not over cook. Drain.
  • In a mixing bowl combine the garlic, jalapeno, cilantro, scallions and cranberries. Mix by hand, squeezing some of the berries to a pulp and leaving the rest whole.
  • Add lime juice, sugar and salt and pepper to taste. Serve with colorful tortilla chips or thin slices of peeled jicama.



Calories: 22kcal | Carbohydrates: 5g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 8.7mg | Calcium: 7mg | Iron: 0.2mg