Appetizers/Snacks

August 4, 2021

Cranberry Ginger Lime Salsa

Cranberry season doesn’t end with Thanksgiving! Cranberries are a nutritious seasonal ingredient to use through December, too. This cranberry salsa is a festive combination of red and green, and fun for any holiday celebration you have planned this season (even if it’s just a movie night on the couch!).

I like to buy lots of fresh cranberries at this time of year, and keep them in the freezer for use in recipes throughout the winter. I love the tart burst that fresh cranberries have in baked goods - so different from dried cranberries, which are more sweet. I’ve made this salsa with cranberries that have been frozen, too - if you make it with frozen cranberries, be sure to thaw them completely first. Then, thawed cranberries will not require as much time once blended to macerate and release their juices in the finished salsa.

This cranberry salsa gets a spicy kick not from peppers, but from fresh ginger. The combination of cranberry and ginger adds to the festiveness of this recipe, I think. With the added brightness from the lime and the freshness of cilantro, this cranberry salsa is a vibrant burst of color and flavor that cuts through the dreary approach of winter. Serve it with your favorite tortilla chips for dipping! (I’ve also put it on roasted squash enchiladas with delicious results.)

Ingredients for Cranberry Ginger Lime Salsa
Assemble your ingredients.

Onion and ginger ready to chop in a food processor
Add minced ginger and diced onion to the food processor first. Pulse a few times to mince more finely before adding the remaining ingredients.

Remaining ingredients added to food processor
Add remaining ingredients to the food processor and pulse until blended.

Blended salsa in a glass bowl for storage in the fridge
Transfer blended salsa to a container, cover, and refrigerate for 2-4 hours before serving.


Cranberry Ginger Lime Salsa served in a terra cotta colored bowl with tortilla chips and garnished with lime wedges and cilantro
Serve Cranberry Ginger Lime Salsa with your favorite tortilla chips.


Original publication date: November 26, 2020

Cranberry Ginger Lime Salsa

Cranberry season doesn’t end with Thanksgiving! This cranberry salsa is a festive combination of red and green, and fun for any holiday celebration you have planned this season.

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

0

min

total:

10

min

Ingredients

12 oz. fresh cranberries

1/4 red onion, diced

1 bunch cilantro, stems removed

Zest and juice of 1 lime

1-inch fresh ginger root, peeled and minced

1/4 cup honey

1 tsp. kosher salt

1/2 tsp. black pepper

Instructions

  1. Rinse cranberries and pick over them to remove any mushy berries. Set aside.
  2. Place diced onion and minced ginger root in a food processor. Pulse several times until onion and ginger are finely minced.
  3. Add remaining ingredients to the food processor, and pulse several times until all ingredients are minced and well combined. Scrape down the sides at least once to ensure all ingredients are uniformly minced.
  4. Transfer blended salsa to a container, and cover. Refrigerate for at least 2-4 hours, or up to overnight, which will allow cranberries to macerate and flavors to combine.
  5. Serve chilled with your favorite tortilla chips.
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May 24, 2022
Elizabeth
I don't normally comment on recipes but this has got to be the best thing I've ever made. It came together pretty easy and made five meals - perfect for meal prep for the week. I already can't wait to make it again.
January 22, 2022
Sherry Ruiter
I love this section!!!!!