Cranberry salsa

    15 min

    Made in minutes in a food processor, this sweet-tangy cranberry salsa gets its heat from a jalapeno chilli pepper combined with chopped coriander, spring onions, lime juice and sugar. Great way to use up any spare bags of cranberries you might buy at Christmas. Serve with soft cheese and crackers if you prefer.

    1 person made this

    Serves: 6 

    • 350g cranberries, fresh or frozen
    • 1 bunch fresh coriander, roughly chopped
    • 1 bunch spring onions, roughly chopped
    • 1 fresh jalapeno or green chilli, seeded and chopped
    • 2 limes, juiced
    • 150g caster sugar, or to taste
    • 1 pinch salt

    Prep:15min  ›  Ready in:15min 

    1. Combine cranberries, coriander, spring onions, jalapeno, lime juice, sugar and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Chill in fridge if not using immediately. Serve at room temperature.


    Cranberry salsa
    Cranberry salsa

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    Reviews in English (154)


    Tried to use less sugar but came out too tart, so used the required amount. Prefer to know how large a bunch of coriander '1 bunch' is since I have seen a variety of sizes in the shops. Also mixed some into softened cream cheese to use as a spread.  -  04 Feb 2017


    I gave this as gifts this year in little canning jars. Everyone wanted the recipe. Just a tip - it tastes better after at least a day in the fridge. Add sugar to taste..I probably cut out about a 3rd of it, and increased the peppers because I like it hot!  -  04 Mar 2008  (Review from Allrecipes US | Canada)


    I make this and spoon it over cream cheese. Let it set in the refrigerator over night so it blends some with the block of cream cheese (make sure and poke holes in the block of cream cheese. Serve with crackers. I won 1st place on a radio station Thanksgiving contest for this salsa dip recipe.  -  24 Aug 2008  (Review from Allrecipes US | Canada)

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