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Cranberry Salsa

Cranberry salsa is a fresh, chunky appetizer made by pulsing cranberries, red onion, jalapeño, cilantro, and lime in a food processor. Chill it for at least 1 hour so the flavors come together before serving.
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Prep Time 10 minutes
Chilling 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 63
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (12 oz) cranberries fresh, rinsed and picked over
  • 0.33 cup granulated sugar
  • 0.5 red onion small, cut into chunks
  • 1 jalapeño medium, stemmed and seeded
  • 0.5 cup cilantro leaves fresh
  • 2 tbsp lime juice fresh
  • 0.5 tsp kosher salt

Equipment

  • 1 7-cup food processor

Method
 

  1. Add the cranberries to a 7-cup food processor and pulse until coarsely chopped.
  2. Add the sugar, red onion, jalapeño, cilantro, lime juice, and salt; pulse until finely chopped but still textured.
  3. Transfer the salsa to a serving bowl, cover, and refrigerate for at least 1 hour before serving.

Notes

Pulse in short bursts to keep the salsa textured. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a lower-sugar variation, reduce the sugar to taste.