Cranberry Salsa

Cranberry Salsa from favfamilyrecipes.comThis Cranberry Salsa is another delicious recipe from my mother-in-law and one of my favorite appetizers this time of year.  It is made with fresh ingredients and has an incredible sweet/tangy flavor.  I especially love it because it looks festive- a great appetizer for Christmas/Holiday parties.  It is great on it’s own but we like it best over cream cheese then we like to use anything from tortilla chips to crackers to scoop it up.  It is also really good on meats (like a relish)- we had it on our turkey for Thanksgiving and it was amazing!

Cranberry Salsa

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  • 1 package fresh whole cranberries (not canned)
  • 1/2 c. honey
  • 1 Tbsp. lime juice
  • 1 jalapeno (with seeds removed)
  • 1 bunch cilantro
  • 1 bunch green onions
  • 1 tsp. cumin


  • Place all ingredients in a blender or food processor.
  • Pulse a few times, until ingredients are in small bits, but not completely blended together.
  • Serve over cream cheese with crackers or chips.
  • You can also serve as a relish over meats.


  1. Denise says:

    I’ve seen a few recipes floating around the web and recipe blogs for this kind of dip. It looks sooo yummy! But I must ask, does it have a “kicky” flavor to it, a sweet flavor, a good combination of both? I can’t handle hot things very well so I thought I better ask 🙂

    Thanks for sharing!

    • Emily says:

      It has a little bit of a kick, but definitely sweet- like you said, it is a good combination of both.

  2. Janet says:

    I bet it is good made with dried cranberries.

    • Emily says:

      I haven’t tried dried, I am not sure how that would turn out.

  3. Linda says:

    Do you add any sugar to this? Don’t understand where the sweet comes from.

    • Emily says:

      There isn’t sugar, but there is honey.

  4. Sarah E says:

    I am really excited about this recipe (I’m going through the archives from before I followed your all’s blog) because it’s hard to find cranberry relish/salsa and my mother-in-law has got me hooked on thin sliced french bread topped with brie and cranberry relish/salsa. It’s incredible.

  5. Linda says:

    Do u have to put cilantro in it

    • Erica says:

      You don’t HAVE to but it adds a great dimension of flavor! 🙂

  6. DENISE says:


    • Emily says:

      No, you use fresh and uncooked for this salsa.

  7. JoBeth says:

    Loved trying different salsas. This one sounded great. I may have made a LARGE mistake, I used a 4oz. can of diced jalapeños, oops! It is SO hot. To correct this I added 2 apples, 1 orange, 1 more Tablesppon lime juice and 1/4 c. more honey. It is still hot. I will let the flavors marry. My second thought is to roll out cream cheese and put a layer of salsa on top, then roll it into a spiral. So much for my short cut using a can, instead of fresh jalapeño.

    • Erica says:

      oh noo, sorry it is so hot– the cream cheese idea is a great one! Let us know how it turns out!

  8. Nancy says:

    This is good but I would not recommend making it in a blender. It didn’t chop up very well and I had to keep dividing it to get it evenly chopped. I would also leave some of the seeds in the pepper, needs a little more heat. Took it to a party and everyone loved it!

    • Echo says:

      Thank you for sharing this, Nancy. These are great tips!

  9. Susan says:

    This is somewhat reminiscent of the raw, fresh cranberry relish my mother makes for Thanksgiving dinner: put one bag of fresh cranberries, 1 cup sugar, and one, preferably organic orange, quartered, in the bowel of a food processor, and process until evenly chopped in small pieces (you do not want it pulverized or pureed). It is another case of a wonderfully vibrant, fesh tasting salsa featuring sweet/sour cranberries. Beautiful, lasts forever, so delicious, and so good for you.

    • Echo says:

      Thank you for sharing this!

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