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A close-up of a black bowl filled with fresh Cranberry Salsa, with tortilla chips and a wooden spoon in the background.

Gingery Cranberry Salsa

A vibrant and festive salsa, bursting with the tartness of cranberries, the warmth of fresh ginger, and a hint of zesty lime. Perfect for holiday entertaining or a refreshing snack.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer, Condiment, Side Dish
Cuisine: American, Fusion
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Fresh Ingredients
  • 2 cups fresh cranberries rinsed, or frozen and thawed
  • 1/4 cup red onion finely diced
  • 2 tbsp fresh ginger finely grated or minced
  • 1 jalapeño seeded and minced (adjust to taste)
  • 1/2 cup fresh cilantro chopped
  • 1 lime juiced and zested
Sweet & Seasoning
  • 2 tbsp granulated sugar or maple syrup, adjust to taste
  • 1/4 tsp salt

Equipment

  • Cutting board
  • Sharp knife
  • Food processor (optional)
  • Large mixing bowl
  • Measuring Spoons and Cups
  • Zester

Method
 

Prepare Ingredients
  1. If using fresh cranberries, pulse them a few times in a food processor until coarsely chopped. Be careful not to over-process into a paste. If you don't have a food processor, finely chop them by hand.
Assemble Salsa
  1. In a large mixing bowl, combine the chopped cranberries, finely diced red onion, grated fresh ginger, minced jalapeño, and chopped cilantro.
  2. Add the fresh lime juice, lime zest, granulated sugar, and salt to the bowl.
  3. Stir all ingredients together until well combined. Taste and adjust seasoning as needed, adding more sugar for sweetness, lime juice for tang, or salt for balance.
Chill and Serve
  1. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. The salsa tastes even better after an hour or two.
  2. Serve chilled with tortilla chips, as a topping for grilled chicken or fish, or alongside roasted turkey or pork.

Notes

For a milder salsa, remove all seeds and white membranes from the jalapeño, or omit it entirely. For extra sweetness, consider adding 1-2 tablespoons of finely diced orange segments. This salsa can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator.