Cranberry salsa is a delightful twist on traditional salsa, blending tart cranberries with spicy jalapenos, zesty orange, and fresh cilantro. This easy and quick recipe brings together flavors that are both familiar and unique, making it perfect for holiday gatherings or any occasion that calls for a refreshing dip.
I first came across cranberry salsa during a family trip to New England in the fall. We visited a local farm that specialized in cranberries and offered an array of cranberry-based products. Among the usual jams and sauces, the cranberry salsa stood out as something special. Its vibrant color and unexpected burst of flavors left a lasting impression. When I recreated the recipe at home, it instantly became a favorite at our family gatherings.
One of the joys of this cranberry salsa is its versatility. You can adjust the heat by varying the amount of jalapeno peppers. If you prefer a milder salsa, stick to two tablespoons of jalapenos. For those who enjoy a spicier kick, go for the full four tablespoons. Similarly, the cilantro can be tailored to taste; add half a cup for a strong herbaceous note or keep it to a quarter cup for a subtler flavor. The orange zest adds a refreshing citrus twist, balancing the tartness of the cranberries and the heat of the peppers. For a more robust citrus flavor, you could even experiment with adding a splash of fresh orange juice.
This salsa pairs beautifully with a variety of dishes. Serve it with tortilla chips as a vibrant appetizer, or use it as a topping for grilled chicken or fish. Its bright, tangy flavor is a great complement to rich and savory dishes, cutting through the heaviness and adding a fresh note.
Cranberry salsa is not only delicious but also visually stunning. The deep red of the cranberries, contrasted with the green cilantro and jalapenos, makes for a striking presentation. Whether you’re hosting a holiday party or simply want to add some color to your table, this cranberry salsa is sure to impress your guests.
Preparing Cranberry Salsa
Ingredients
- 1/2 cup white sugar
- 1/4 to 1/2 cup minced fresh cilantro
- 1/4 teaspoon ground black pepper
- 1/4 cup finely chopped onion
- 2 tablespoons grated orange zest
- 2 to 4 tablespoons chopped jalapeno peppers
- 2 cups fresh or frozen cranberries
- 2 cups water
- 1/2 teaspoon salt
Directions
- In a medium saucepan, combine cranberries and water, bringing them to a boil for two minutes.
- Carefully strain the cranberries over a glass bowl, reserving the liquid.
- Add the sugar to the reserved liquid and stir until fully dissolved.
- Mix in the cilantro, jalapeno peppers, onion, orange zest, salt, and pepper.
- Blend the mixture well and allow it to cool down.
- Refrigerate before serving. Enjoy your refreshing cranberry salsa!
Storing Suggestions:
Store the cranberry salsa in an airtight container in the refrigerator for up to one week. For longer storage, consider freezing the salsa in a freezer-safe container for up to three months. Thaw in the refrigerator before serving.
FAQs:
Can I use dried cranberries instead of fresh or frozen ones?
It’s best to use fresh or frozen cranberries for this recipe to achieve the right texture and flavor. Dried cranberries are too sweet and chewy for a salsa.
How can I adjust the spiciness of the salsa?
To make the salsa spicier, add more chopped jalapeno peppers. For a milder version, remove the seeds and membranes from the jalapenos before chopping, or reduce the amount used.
What can I serve with cranberry salsa?
Cranberry salsa pairs well with tortilla chips, grilled chicken, fish, or as a topping for tacos and salads. It also makes a great addition to holiday appetizers and cheese boards.
Can I make cranberry salsa ahead of time?
Yes, you can make the salsa a day or two ahead of time. In fact, allowing it to sit in the refrigerator overnight can enhance the flavors. Just make sure to store it in an airtight container.
What can I do if my salsa is too watery?
If your salsa is too watery, you can strain some of the excess liquid before serving. Alternatively, you can let it sit in the refrigerator for a few hours to allow the flavors to meld and some of the liquid to be absorbed.
Is there a substitute for cilantro in this recipe?
If you’re not a fan of cilantro, you can substitute it with fresh parsley or mint for a different but still refreshing flavor. Adjust the amount according to your taste preference.
Cranberry Salsa
Ingredients
- 2 cups water
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 to 1/2 cup fresh cilantro minced
- 2 to 4 tablespoons jalapeno peppers chopped
- 1/4 cup onion finely chopped
- 2 tablespoons orange zest grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a medium saucepan, combine cranberries and water, bringing to a boil for two minutes. Carefully drain the cranberries over a glass bowl using a strainer, keeping the liquid.
- Add the sugar to the reserved liquid and stir until completely dissolved. Then, mix in the cilantro, jalapeno peppers, onion, orange zest, salt, and pepper. Blend well and let the mixture cool down before refrigerating. Enjoy your refreshing cranberry salsa!
