This 5-minute cranberry salsa is proof that these vibrant red winter berries are underrated. Served with crackers over some vegan cream cheese, it’s a dream come true.

Cranberry salsa served with vegan cream cheese, tortilla chips and lime.

I love experimenting with seasonal produce, and cranberries are often overlooked. Sure, you might have some cranberry sauce on your table at the holidays, but there is so much more you can do!

This time last year, I created a recipe for smooth, marmalade-esque cranberry butter. Now, it’s time for a tangy and colorful cranberry salsa.

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Why You’ll Love This Recipe

  • This recipe comes together in a food processor, which means it takes a maximum of 5 minutes!
  • Perfect as a snack or an appetizer at a holiday dinner. If you’re hosting Thanksgiving or Christmas, this is a great chance to wow your guests.
  • You can enjoy this yummy cranberry salsa in several different ways. If you whip up a big batch, it won’t take long to use up.
  • The flavor profile is the perfect balance of tart, spicy, sweet, and savory. Plus, the pomegranate seeds add a lovely crunch to the texture.

Key Ingredients

Cranberry salsa ingredients laid out and labeled on a light background.
  • Cranberries are naturally the star of this recipe. Vibrant, seasonal, and tart – perfect for a quick salsa like this one.
  • Pomegranate has a nice juicy quality, as well as adding some crunch to the texture of cranberry salsa.
  • Cilantro balances fruity, tart flavors with an earthy herbaceous element.
  • Jalapeño cuts through the rest of the flavor profile with some sharp spice that isn’t too overwhelming for the palate.

Hack It!

  • While jalapeños are not considered super spicy, you can scale the heat down by adding only half, or even skipping altogether.
  • If cilantro tastes like soap to you, swap it out for fresh parsley.
  • Use lime juice, maple syrup, and salt to adjust the salsa to your preference. Always taste and add extra seasoning if necessary.
  • I like to serve this with crackers and some form of vegan cream cheese, like my almond cheese ball or garlic and herb cashew cream cheese.

How to Make Cranberry Salsa

Cranberry salsa ingredients jammed into a food processor.

Step 1: To a food processor, add the cranberries, cilantro, jalapeno and green onion. Skip the jalapeño or reduce the amount if you struggle with spice.

Cranberry salsa pulsed in the food processor.

Step 2: Pulse until everything is finely chopped but has a little bit of texture.

Food processor contents transferred into a glass bowl, some pomegranate seeds and flavourings added.

Step 3: Transfer to a bowl, and add the pomegranate seeds, maple syrup, lime juice, zest and salt. Toss. 

Cranberry salsa in a dip serving dish.

Step 4: It’s ready! Serve over a bed of vegan cream cheese with tortilla chips. Alternatively, serve as a dip or taco topping.

Cranberry salsa scooped onto a tortilla chip, with vegan cream cheese visible in the picture.

Frequently Asked Questions

How do I store cranberry salsa?

Store in the fridge for up to 3 days. If you’re not likely to use the full amount, I would recommend scaling it down.

Can I freeze this salsa?

I wouldn’t recommend freezing if you plan on using it as a dip. However, you can freeze leftover cranberry salsa and add it to my mushroom wellington filling to spice it up.

Can I use frozen cranberries?

Yes! However, let them fully thaw before using. It may also mean some excess water comes out from the berries, which would make the flavor more intense.

More Plant-Based Appetizers

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Cranberry salsa up close on a tortilla chip.
Cranberry salsa in a dip serving dish.

The Recipe: Cranberry Salsa

A seasonal berry salsa, ready in 5 minutes. Serve over vegan cream cheese and tortilla chips or crackers.
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Servings: 8
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 12 oz cranberries, fresh
  • 1 handful cilantro, or parsley, fresh
  • 1 jalapeno, seeds removed
  • 2 sprigs green onion, sliced in half
  • ½ cup pomegranate seeds
  • 2 tbsp maple syrup
  • 1 lime, juiced
  • 1 pinch salt, adjust to taste

Equipment

Instructions 

  • To a food processor, add the cranberries, cilantro, jalapeno and green onion. Pulse until everything is finely chopped but has a bit of texture.
  • Transfer to a bowl, and add the pomegranate seeds, maple syrup, lime juice, zest and salt. Toss. 
  • Serve over a bed of vegan cream cheese if desired, with tortilla chips. Store in the fridge for up to 3 days.

Notes

  • While jalapeños are not considered super spicy, you can scale the heat down by adding only half, or even skipping altogether.
  • If cilantro tastes like soap to you, swap it out for fresh parsley.
  • Use lime juice, maple syrup, and salt to adjust the salsa to your preference. Always taste and add extra seasoning if necessary.
  • I like to serve this with crackers and some form of vegan cream cheese, like my almond cheese ball or garlic and herb cashew cream cheese.
Calories: 45.7kcal, Carbohydrates: 11.6g, Protein: 0.5g, Fat: 0.2g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.04g, Monounsaturated Fat: 0.02g, Sodium: 7.4mg, Potassium: 93.2mg, Fiber: 2.3g, Sugar: 6.5g, Vitamin A: 112.2IU, Vitamin C: 12.2mg, Calcium: 15.3mg, Iron: 0.2mg
Cuisine: American
Course: Appetizer
Author: carleigh