Cranberry Salsa
Updated Nov 04, 2025
My fresh cranberry salsa is a blend of cranberries, jalapeño, orange and lime juice, and cilantro. Very little prep, lots of flavor!
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Every time I say cranberry salsa, I get the same little pause like, cranberries… in salsa? I get it. It sounds a little weird until you try it. I make my cranberry salsa with fresh cranberries, citrus, a little heat, and cilantro because is it even in the salsa family if it doesn’t have cilantro?! I make it most often for holiday parties, but I’ve put it next to turkey breast too and really liked it. And if I have cranberries left after Thanksgiving, I would much rather turn them into salsa than make another bowl of cranberry sauce.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I tested the chop size a few different ways. When I let the food processor run instead of pulsing, the cranberries broke down way too much and the salsa liquifid. I liked it much better when I stopped pulsing it while there were still little pieces of cranberry, onion, and jalapeño. For a fresh cranberry salsa like this, I want to be able to see and feel some of that texture.
Fresh cranberries are really tart, and with too little sugar, that was pretty much all I tasted. Too much went the other way and started making the salsa sweeter than I wanted. The jalapeño changes things a little every time too, so I take the seeds out and taste before I decide if my salsa needs anything else.
Happy Cooking!
– Yumna
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Cranberry Salsa Ingredients
- Fresh cranberries: You can use either fresh or frozen cranberries in this cranberry salsa recipe. If you use frozen, defrost them in a bowl at room temperature for a few hours first. Pick out any soft or shriveled berries and drain well before adding them to the processor.
- Cilantro and jalapeño: Measure the cilantro packed into the cup. If you don’t like the taste of cilantro, you can substitute with parsley. Remove the jalapeño seeds and white ribs for less heat, then cut it into a few pieces so it chops evenly. Serrano peppers and Anaheim peppers are good substitutions.
- Orange and lime juice: Juice both fruits before adding them, checking for seeds. You could also experiment with lemon juice or grapefruit juice!
- Sugar and salt: Start with the amounts listed, then taste after processing. Cranberries are tart, so if you adjust the sugar, add it a teaspoon at a time. Maple syrup or honey are good substitutes.
How to Make Cranberry Salsa
These step-by-step photos walk you through how to make fresh Cranberry Salsa dip. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Fresh Cranberry Salsa recipe below
1. Add the ingredients
Place the cranberries, cilantro, sugar, deseeded jalapeño, orange juice, lime juice, and salt in the bowl of a food processor.
2. Pulse Cranberry Salsa
Use short pulses until the cranberries are chopped into small pieces, with some texture still visible. Scrape down the sides as needed so you don’t have large pieces of jalapeño or cilantro left behind.
Full Homemade Cranberry Salsa Recipe
Cranberry Salsa Recipe
Ingredients
- 1 (12-ounce bag) cranberries
- ½ cup fresh cilantro packed
- ¼ cup granulated sugar
- 1 jalapeño deseeded
- 1 orange juiced
- 1 lime juiced
- ½ teaspoon salt
Instructions
- In the bowl of a food processor, add the cranberries, cilantro, sugar, jalapeño, orange juice, lime juice, and salt. Process to medium consistency.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Green onion. Add 2 chopped green onions to the food processor for a little bite.
- Orange zest. Add ½ teaspoon finely grated orange zest for more orange flavor without extra juice. Grate only the orange surface, avoiding the white pith.
- Extra jalapeño. For extra spicy cranberry salsa, start with an additional ½ jalapeño and taste before adding more.
Recipe Tips
- Stir before tasting. Juice can collect at the bottom of the processor bowl. Stir everything together so you’re tasting the whole mixture before adjusting the sugar or salt.
- Re-taste and add more sugar. Let the salsa sit for 30 minutes, then re-taste it and adjust the sugar as needed. I recommend adding ¼ cup to balance the tartness of the cranberries.
- Use a slotted spoon for serving. If you’re spooning the salsa onto cream cheese or into a sandwich, leave some of the liquid behind so it doesn’t pool or soak into the bread.
Serving Ideas
- Chips: I like serving this cranberry salsa dip with homemade pita chips, oven baked sweet potato chips, or air fryer zucchini chips.
- Thanksgiving turkey: On Thanksgiving, I serve the salsa alongside dry brined turkey breast, air fryer turkey breast, or classic Thanksgiving turkey so everyone can spoon some onto their plate.
- Mains: I lso like spooning the cranberry salsa over oven baked chicken breast, pan seared salmon, or roasted chicken with garlic and herbs.
Troubleshooting
The citrus juice and chopped cranberries leave some liquid in the bowl, especially as the salsa sits. Stir it before serving, or strain off a little liquid if you want a thicker consistency. Avoid processing it until smooth, which breaks down the berries further.
You could try making it in a blender or with an immersion blender, but be careful of the consistency. You don’t want it to be too smooth. I don’t recommend chopping the cranberries by hand. That would be difficult!
Comments
Great salsa. I substituted candied jalapeño
Yum, that sounds so good!! Glad you liked it!
Cranberry salsa is awesome. I made it for Thanksgiving
Yay! I’m so happy to hear that!! Happy Thanksgiving!
What a fantastic and refreshing twist on a classic! I absolutely love how easy and versatile this cranberry salsa is. The combination of tart cranberries, citrusy orange and lime, and just the right amount of heat from the jalapeño sounds like a perfect balance of flavors. The fact that it comes together in just 10 minutes and requires almost no chopping is a huge bonus for busy cooks like me. I also appreciate all the substitution tips you provided—being able to swap ingredients like the sugar for honey or maple syrup makes this recipe adaptable to different tastes and dietary needs. It’s a great idea to serve this with turkey, but I can totally see myself pairing it with roasted chicken or even just some tortilla chips for a quick snack. I’m definitely adding this to my holiday menu—thank you for sharing such a vibrant and delicious recipe!
Thanks so much!! So glad you loved the recipe and found it both easy and versatile!!
I always see your videos on YouTube, and I want to try them. I found this recipe in your website, and I’m so glad I tried this! It is perfect for any holiday party with the sweetness, tartness from the cranberries and slight spice from the jalapeño is perfect. Thank you for sharing your recipes!
Yay! So happy you got a chance to try my recipe and liked how the cranberry salsa turned out! Thank you!!
This is so yummy! Great with chips, but I can’t wait to serve it with turkey this holiday season. (I’m going to try using some of the orange rind in the recipe.) I’ve shared this recipe with coworkers so it’ll be on several tables!
Yay, so glad you liked it!! Orange rinds sound like a great seasonal addition. Thanks for sharing the recipe with all your coworkers!