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A vibrant red bowl of homemade cranberry salsa is centered on a wooden cutting board, surrounded by a scattering of crispy tortilla chips.

Zesty Cranberry Pecan Salsa

A vibrant, sweet, and tangy cranberry salsa bursting with fresh cranberries, a hint of jalapeño, and the delightful crunch of toasted pecans. It's the perfect festive appetizer or side dish for any gathering.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American, Holiday
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz Fresh Cranberries about 3 cups
  • 1 large Jalapeño seeds and membrane removed, roughly chopped
  • 1/2 small Red Onion finely diced
  • 1/2 cup Fresh Cilantro chopped
  • 1 Orange zest and juice
  • 1 Lime juice only
  • 2 tbsp Honey or maple syrup, adjust to taste
  • 1/2 cup Pecans toasted and chopped
  • 1/2 tsp Salt or to taste

Equipment

  • Food Processor
  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Zester
  • Citrus juicer
  • Small Skillet (optional, for pecans)

Method
 

Prepare Ingredients
  1. If toasting pecans, spread them in a single layer on a dry skillet over medium heat. Toast for 3-5 minutes, stirring occasionally, until fragrant. Let cool completely, then roughly chop.
  2. Roughly chop the fresh cranberries and the deseeded jalapeño. Transfer them to a food processor. Pulse a few times until finely minced, but be careful not to over-process into a mushy paste. You want a texture similar to finely chopped salsa.
Assemble the Salsa
  1. Transfer the pulsed cranberry-jalapeño mixture to a large mixing bowl. Add the finely diced red onion, chopped fresh cilantro, orange zest, orange juice, and lime juice.
  2. Stir in the honey (or maple syrup) and salt. Add the toasted and chopped pecans. Mix all ingredients thoroughly until well combined.
Chill and Serve
  1. Taste the salsa and adjust seasoning if needed. You might want a little more honey for sweetness, lime juice for tang, or salt for balance.
  2. Cover the bowl and refrigerate the cranberry salsa for at least 30 minutes. This allows the flavors to meld beautifully. For best results, chill for 1-2 hours.
  3. Serve chilled with tortilla chips, pita bread, crackers, or as a vibrant accompaniment to roasted turkey, chicken, or pork.

Notes

This cranberry salsa can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. The flavors will deepen over time. If preparing ahead, you might want to add the pecans closer to serving time to maintain their crunch. For a spicier kick, leave some of the jalapeño seeds in.