This 10-minute cranberry salsa requires almost zero chopping. Instead, you let the food processor do the work of blitzing everything together. With fresh cranberries, orange and lime juice, jalapeno, and fresh cilantro, it is sweet, savory, and just a little bit spicy! It will make a great addition to a holiday spread. Serve with tortilla chips, pita chips, with your turkey, or just because…
Simple Cranberry Salsa
Ingredients
- 1 16- ounce bag cranberries, fresh or frozen (thawed)
- ½ cup fresh cilantro
- ¼ cup granulated sugar
- 1 jalapeño, deseeded
- 1 orange, juiced
- 1 teaspoon orange zest
- 1 lime, juiced
- ½ teaspoon Kosher salt
Recipe Notes
Frozen cranberries will work fine if fresh are not available. Also, you can absolutely make this cranberry salsa a day or two beforehand and pull it out of the fridge when you’re ready to serve it!
I always think Annie Glass pieces elevate any holiday gathering. And if you are looking for another quick appetizer, I love these goat cheese, pistachio and cranberry balls — they’re festive, easy, and delicious.
Bon Appétit!
xx—BB
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