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Cranberry salsa in a dip serving dish.

Cranberry Salsa

Print Recipe
A seasonal berry salsa, ready in 5 minutes. Serve over vegan cream cheese and tortilla chips or crackers.
Course Appetizer
Cuisine American
Keyword 5 minute recipe, cranberry recipe, cranberry salsa, easy vegan appetizer, fruit salsa, plant based appetizer, quick recipe, quickies, vegan appetizer
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Calories 45.7
Author carleigh

Equipment

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

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.

Nutrition

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