This has become my go-to holiday app! A Cranberry Salsa that is delicately textured, packed with juiciness, lively, fresh, and sweet, featuring just a hint of heat from the jalapeño.
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Watch How To Make This Cranberry Salsa
Cranberry Salsa, You Are My New Favorite Holiday App.
My buddy Amanda has a stunning recipe for a dip topped with cranberry salsa and cream cheese. I’ve been eyeing it for ages, and this was the year I finally gave it a shot. ADORE, ADORE, ADORE!
It’s finely textured, juicy, bright, fresh, and sweet with a touch of heat from the jalapeño.
There are numerous cranberry salsa or relish recipes around, but what sets hers apart is that she adds a piece of fresh ginger. Wow! So delicious.
I served her dip on a platter with the creamy base at a neighborhood holiday gathering and it was a hit. Gorgeous. Absolutely lovely. But when we returned home, Bjork and I headed straight to the fridge for the extra cranberry salsa – enjoying it solo, nothing else, just diving chips right into it like famished wolves.
The really exciting part is that in the following days, I found myself incorporating that cranberry salsa into EVERYTHING – a scoop on a turkey wrap with spinach and mayo. A spread of it on toast. A spoonful into my chicken and rice bowl.
So, here’s the salsa recipe I used – I made just a few minor adjustments to Amanda’s version, primarily opting for garlic instead of green onions (which we prefer here), adding some extra parsley, and throwing in a generous amount of pistachios for added texture and a buttery crunch.
It’s absolutely delicious fresh, but don’t skip the chilling time in the fridge for some Day 2 magic. It becomes less sharply tart and a lot juicier.
I’ve whipped it up twice within the last week. Cheers to last-minute holiday recipes for folks like me!
Welcome To My House! Let’s Make Cranberry Salsa!
Chop up the cranberries.
The ideal way to do this is in a food processor! I use this one. (Affiliate link)
Chop Your Aromatic Yummy Stuff.
Once more, the food processor comes to the rescue!
You’re Finished! Yum!
Mix it all together and let it rest for 12-24 hours, if you can! SO INCREDIBLE with chips or crackers topped with goat cheese.
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Units
Scale
Gingery Cranberry Salsa
Total Time:
10 minutesYield:
2–3 cups of salsa (serves 12) 1x
Description
This has become my go-to holiday app! A Cranberry Salsa that is delicately textured, packed with juiciness, lively, fresh, and sweet, featuring just a hint of heat from the jalapeño.
Ingredients
Units
Scale
Gingery Cranberry Salsa
Instructions
- Chop Cranberries: Blitz cranberries in a food processor until they reach a very finely chopped consistency, being cautious not to over-process or puree them. Transfer to a bowl.
- Combine with Sugar: Mix the cranberries with sugar.
- Chop Aromatics and Mix: Add jalapeño, ginger, garlic, and cilantro to the food processor; pulse until they are finely chopped. Combine this with the cranberry mixture; add lime juice, zest, and salt.
- Let It Rest (Optional): Allow the salsa to rest for 12-24 hours, if possible! This allows the cranberries to soften and become incredibly juicy, and the flavors meld beautifully!
- Also Optional: Include pistachios in the food processor, pulse until finely chopped, and mix into the cranberry salsa just before serving.
Notes
My jalapeños have been extremely spicy recently – I added half a jalapeño to my last batch and it was still quite spicy! If you’re sensitive to spice, consider using just a tiny bit of jalapeño. Also, make sure to remove all the seeds and ribs from the jalapeño as that’s where most of the heat resides.
If you prefer not to buy both herbs, I’ve made this recipe using just cilantro or just parsley, and both work wonderfully!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Keywords: cranberry salsa, cranberry jalapeño, cranberry dip, holiday appetizer
Three More Top-Notch Holiday Apps
**Spicy Cranberry and Ginger Salsa Recipe: A Perfect Fusion of Sweet, Tangy, and Spicy**
When it comes to adaptable condiments, salsa is a top favorite. Whether you’re hosting a festive gathering, planning a summer cookout, or simply seeking to enhance your daily meals, a great salsa can inject a burst of flavor into any dish. One distinctive and colorful variation you need to try is **Spicy Cranberry and Ginger Salsa**. This recipe mixes the tartness of fresh cranberries with the warmth of ginger, along with a range of other vibrant flavors to create a fresh and adaptable condiment that pairs wonderfully with everything from roasted turkey to tortilla chips.
### Why Cranberry and Ginger?
Cranberries are typically linked to Thanksgiving, but their tangy and slightly sweet taste makes them an excellent ingredient all year round. Loaded with antioxidants, vitamins, and fiber, cranberries are both tasty and healthy. Ginger, on the other hand, provides a spicy, aromatic kick to the salsa, counterbalancing the tartness of the cranberries while adding complexity. Together, these ingredients create a salsa that is zesty, invigorating, and simply irresistible.
### Ingredients for Spicy Cranberry and Ginger Salsa
To whip up this vibrant salsa, you’ll need the following ingredients:
– **1 cup fresh or frozen cranberries** (thawed if frozen)
– **1 small red onion**, finely chopped
– **1 medium jalapeño pepper**, seeded and minced (adjust to taste)
– **1 tablespoon fresh ginger**, finely grated
– **1/4 cup fresh cilantro**, chopped
– **Juice and zest of 1 lime**
– **2 tablespoons honey** (or maple syrup for a vegan option)
– **1/4 teaspoon ground cinnamon** (optional, for a warm undertone)
– **Salt and pepper**, to taste
### Optional Add-Ins:
– **1 small orange**, peeled and diced, for additional sweetness
– **1/2 cup pomegranate seeds**, for a splash of color and crunch
– **1 avocado**, diced, for creaminess (add just before serving)
### How to Make Spicy Cranberry and Ginger Salsa
This recipe is incredibly straightforward and comes together in just a few steps:
1. **Prepare the Cranberries**: If using fresh cranberries, wash them thoroughly and dry them. If frozen, allow them to thaw completely before use.
2. **Chop and Combine**: In a food processor, pulse the cranberries a few times until they are coarsely chopped. Be cautious not to over-process; aim for a chunky consistency. Move the chopped cranberries to a mixing bowl.
3. **Add the Aromatics**: Stir in the finely chopped red onion, minced jalapeño, and grated ginger. These components will add depth and spice to the salsa.
4. **Sweeten and Balance**: Incorporate the lime juice, lime zest, honey (or maple syrup), and a dash of salt and pepper. Stir well so that all flavors mix evenly. If you’re using cinnamon, add it at this stage for a hint of warmth.
5. **Fold in Fresh Herbs**: Carefully fold in the chopped cilantro. Add optional ingredients like orange pieces or pomegranate seeds now.
6. **Chill and Serve**: Cover the salsa and refrigerate for at least 30 minutes to let the flavors meld together. Serve chilled or at room temperature.
### Serving Suggestions
Spicy Cranberry and Ginger Salsa is just as adaptable as it is tasty. Here are several creative ways to enjoy it:
1. **As a Dip**: Enjoy it with tortilla chips, pita chips, or crackers for a colorful and flavorful appetizer.
2. **With Proteins**: Pair it with roasted turkey, grilled chicken, baked salmon, or pork tenderloin for a zesty twist.
3. **On Tacos**: Use it as a topping for fish or shrimp tacos to add a fresh burst of flavor.
4. **In Salads**: Combine it with mixed greens, goat cheese, and candied pecans for a festive salad.
5. **As a Sandwich Spread**: Spread it on a turkey or ham sandwich for a tangy, sweet kick.
### Tips for Success
– **Adjust the Heat**: For a milder salsa, reduce the amount of jalapeño or leave it out completely. For more heat, keep the seeds in or add a pinch of cayenne pepper.
– **Make Ahead**: This salsa tastes even better after a few hours in the fridge, allowing the flavors to develop. You can prepare it up to 2 days in advance.
– **Storage**: Keep the salsa in an airtight container in the refrigerator for up to 4 days. Be aware that the texture may soften somewhat over time.
### Why You’ll Love This Recipe