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4.9 from 27 votes

Fresh Cranberry Salsa Recipe

This no-cook cranberry salsa recipe combines loads of fresh cranberries with spicy jalapeno peppers and a few other ingredients for a quick and easy holiday salsa. Bring on the chips!

Prep Time
10 mins
Cook Time
10 mins
Servings: 4 cups
Calories: 117 kcal
Course: Appetizer , Condiments
Cuisine: American

Ingredients

  • 12 ounces fresh cranberries
  • 3 Jalapeno peppers finely chopped
  • 1 shallot minced
  • ¼ cup green onion chopped
  • ¼ cup chopped cilantro
  • 2 tablespoons chopped fresh mint
  • ¼ cup sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Juice from 1 small lime + some lime zest
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

    Cup of Yum
  1. Rinse the cranberries then transfer them to a food processor. Pulse a few times to finely chop them. Do not overprocess.
  2. Transfer the chopped cranberries to a large bowl and add the remaining ingredients (jalapeno, shallot, green onion, cilantro, mint, sugar, vinegar, honey, lime juice and zest, and salt and pepper).
  3. Mix well. Seal and refrigerate at least 1 hour to let the flavors mingle. It’s even better the next day.

Notes

  • Makes 4 cups
  • Heat Level: Medium, though you can dial back on the heat by using less jalapeno, or by coring them out first. For a spicier salsa, use serrano peppers or even hotter peppers.

Nutrition Information

Calories 117kcal (6%) Carbohydrates 30g (10%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 296mg (12%) Potassium 151mg (4%) Fiber 5g (20%) Sugar 21g (42%) Vitamin A 400IU (8%) Vitamin C 27mg (30%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4cups

Amount Per Serving

Calories 117

% Daily Value*

Calories 117kcal 6%
Carbohydrates 30g 10%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 296mg 12%
Potassium 151mg 3%
Fiber 5g 20%
Sugar 21g 42%
Vitamin A 400IU 8%
Vitamin C 27mg 30%
Calcium 17mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.