Cranberry Salsa Recipe for Christmas and Thanksgiving
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This cranberry salsa recipe has just enough kick to it to wake up those winter taste buds. It's perfect to serve before Thanksgiving dinner, bring to a football tailgate or a Christmas party.
You can even make this cranberry salsa weeks ahead of time and freeze in smaller batches to pull out all season long for company.
It's so easy to put together this unique cranberry salsa. To start, put the cranberries, apple, pepper, and onion in food processor and pulse until chopped.
Transfer the mixture to a large bowl and stir in remaining ingredients until blended.
Then just cover it and refrigerate for a few hours (or overnight) for the flavors to blend. Then it's ready to serve, OR you can make it up to two weeks ahead of time and have it ready for when you need it. You can even freeze it and pull it out whenever company comes over.
This salsa tastes great with tortilla chips, and we like to make our own custom shaped tortilla chips to fit the season/occasion.
It's so easy to use cookie cutters to make the shaped tortilla chips. We used green spinach tortillas to make these adorable little Christmas tree chips. Aren't they cute?
Cranberry Salsa
With just enough kick to wake up the winter taste buds, this cranberry salsa recipe is perfect to serve as a snack on Thanksgiving, at a football tailgate or at a Christmas party.
Ingredients
- 1 bag (12 oz.) fresh or frozen cranberries (don't thaw)
- 1 Granny Smith apple, peeled, cored and cut into eighths
- 1/2 large red pepper, cut into large chunks
- 1/2 medium red onion, cut into large chunks
- 3/4 cup sugar
- 1/3 cup apple juice
- 3 tbsp chopped fresh cilantro
- 2 tbsp chopped pickled jalapeno pepper
- 1 tsp grated lime zest
Instructions
- Put cranberries, apple, pepper, and onion in a food processor and pulse until chopped. Transfer to a large bowl.
- Stir in remaining ingredients until blended.
- Cover and refrigerate for a few hours or overnight for flavors to blend.
Notes
You can make this salsa up to 2 weeks ahead of time and store it in the fridge. You can also freeze it for longer -- try packaging it in small batches to pull out all season long for company!
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