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.)
Original publication date: November 26, 2020
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.
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
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
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