This Cranberry Salsa is perfect for bringing to holiday parties! It takes less than 5 minutes to make, and will be the first thing gone off the buffet table—trust me—I speak from experience here!
There’s just one weekend left until Christmas! Yesterday I was at the grocery store chatting it up with the cashier and the lady in front of me. Yes—I’m one of those people who will talk to everyone in line at the store, much to Irving’s dismay. Anyway, we were chatting about how it feels like Christmas is coming up super fast this year, and even though it’s 10 days away, there’s just one more weekend before the big event! My guess is that you’ve got maybe one or two parties scheduled this weekend—am I right? Or maybe a fun get together on Christmas Eve or Christmas Day? Ok, then you’re going to need my Cranberry Salsa. It takes 5 minutes to make and it’s going to be the very first thing gone off the buffet table. I kid you not—I’ve made it for parties the last two weekends and everyone raved about it, asking for the recipe. Here it is.
Cranberry Salsa for Christmas
This recipe is based on my Dad’s Cranberry Orange Relish that is Thanksgiving tradition in my family! I jazzed it up a bit, taking inspiration from Veggie Inspired’s Creamy Cranberry Salsa Dip. Serve this up with some good, authentic tortilla chips. You know the kind I’m talking about—the fried ones, with lots of salt. None of this multi grain business here—it’s the holidays!
Toss a handful of fresh ingredients into your food processor, pulse it a few times, and serve. It could not be easier. And that color? Yeah, nothing can beat that gorgeous red with flecks of orange and green!
I hope you have a chance to make my Cranberry Salsa this holiday season! If not, be sure to pin it for the New Year—it would be great for an appetizer on game day, or even to dress up some tacos on Taco Tuesday. Be sure to take a picture and tag me! {#frieddandelions // @frieddandelions}
Cranberry Salsa for Christmas
Ingredients
- 2 cups fresh or frozen whole cranberries I use one 10 ounce bag of frozen cranberries—soak in warm water until thawed
- 1 large orange quartered with peel ON (or sub 4 small clementines)
- 1/2 cup shallot (I used one medium sized shallot)
- 1/2 cup cilantro
- 1 jalapeño (check to see how spicy yours is—I'm a bit of a wimp so I remove the veins and seeds and still only use about half of one)
- 1/4 cup granulated sugar (can sub coconut sugar to keep it refined sugar free, but do not use a liquid sweetener)
- 1/2 teaspoon salt or more to taste
- 1 bag of tortilla chips
Instructions
- Place all ingredients in the food processor.
- Pulse until the ingredients break down, but are not pureed. You are looking for a relish consistency, and should be able to see bits of all of the ingredients.
- Serve with tortilla chips. I'm serious—I told you that was easy.
