Fresh Cranberry Salsa

Leigh Beisch
This fresh cranberry salsa is a must for your Thanksgiving table. Serve it year round atop pork tenderloin and chicken dishes.
Makes 12 servings (serving size: 1/4 cup)


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1 (12-ounce) package fresh cranberries, picked over and stems removed
2 finely diced large celery stalks
1 finely diced small white onion
1 jalapeño pepper, seeded and minced*
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher or sea salt
3/4 cup sugar
3 tablespoons fresh lime juice


Prep: 10 Minutes

1. Process the cranberries in a food processor until coarsely chopped. Transfer the cranberries to a medium bowl, and add the remaining ingredients. Stir the mixture well to combine.

2. Transfer the cranberry mixture to a serving bowl; cover and refrigerate until ready to serve.

* For spicier salsa, include the seeds and ribs from the jalapeño. Or use a serrano chile, which has more heat.

Created date

October 2009

Nutritional Information

Calories 67
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 17 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 56 mg
Calcium 9 mg