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Bowls of Fresh Cranberry Salsa - a twist on a traditional Thanksgiving favorite. Fresh cranberries, jalapenos, ginger, onions, and cilantro is a sweet and spicy treat.



This Fresh Cranberry Salsa is a delicious, spicy/sweet twist on the traditional Thanksgiving cranberry sauce.



1 (12 ounce) bag cranberries

3 green onions, roughly chopped

12 large jalapeno peppers, halved and seeded

2 teaspoons freshly grated ginger

¼ cup cilantro leaves

¾ cup granulated sugar

1 tablespoon orange zest

1 tablespoon orange juice

1 tablespoon lime juice

1 tablespoon lime zest, finely minced

½ teaspoon salt


In the bowl of a food processor fitted with a chopping blade, combine all the ingredients.

Pulse 4 or 5 times, then pause to scrape down the sides.

Continue to pulse until a medium consistency with no large pieces is achieved.

Be careful not overprocess or it will be too watery. 

Spoon the salsa into a container with a tight-fitting lid.

Chill in the refrigerator overnight or at least six hours.

Serve at room temperature.


This salsa can be made up to 1 month ahead and frozen.  Omit the fresh cilantro, if freezing, and store it in an airtight container.  Thaw in the refrigerator and stir in minced cilantro before serving.

  • Prep Time: 15 minutes + chilling time
  • Category: Side Dish
  • Method: Chop
  • Cuisine: Tex-Mex

Keywords: fresh cranberry salsa, spicy cranberry sauce, Thanksgiving recipes, cranberry sauce recipes, homemade cranberry sauce recipes

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