Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Cranberry-Jalapeño Salsa

Make a festive holiday appetizer by combining fresh cranberries, green onions, and jalapeno peppe,r and serving the fruit salsa with tortilla chips.

Southern Living DECEMBER 2010

  • Yield: Makes 2 cups
  • Total: 2 Hours, 10 Minutes


  • 1 (12-oz.) package fresh cranberries
  • 1/3 to 1/2 cup sugar
  • 2 to 3 chopped green onions
  • 1 seeded and chopped jalapeño pepper
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh cilantro
  • Tortilla chips
  • Garnish: lime wedges


Pulse cranberries and sugar in a food processor 3 to 4 times or until coarsely chopped, stopping to scrape down sides. Add chopped green onions, chopped jalapeño pepper, grated fresh ginger, lemon juice, and salt; pulse 3 to 4 times or until chopped. Stir in chopped fresh cilantro. Cover and chill 2 to 24 hours. Serve with tortilla chips. Garnish with lime wedges, if desired.

Note: To make ahead, prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month. Thaw in refrigerator 12 hours. Stir in cilantro just before serving.


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Cranberry-Jalapeño Salsa Recipe