Cranberry Salsa

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READY IN: 15mins
Recipe by mollypaul

Lively flavors and a Southwest tang...perfect for any kind of meat, but particularly appropriate for turkey. Chilling time not included in preparation time. From our local paper.

Ingredients Nutrition

  • 12 ounces cranberries, washed (either fresh or frozen)
  • 4 -5 medium green onions, roughly chopped
  • 3 cups cilantro leaves, loosely packed
  • 2 cups fresh mint leaves, loosely packed
  • 2 -3 tablespoons jalapeno peppers, seeded and chopped (use gloves when handling hot peppers)
  • 12 tablespoon orange zest, grated
  • 12 cup honey
  • 14 cup orange juice (fresh is best)
  • 2 tablespoons lime juice (fresh is best)
  • 2 -3 drops hot sauce (Tabasco)


  1. Place the cranberries in a food processor and pulse until finely chopped.
  2. Transfer the cranberries to a bowl.
  3. Set aside.
  4. Com ine the scallions, cilantro, mint, jalapeños and orange zest in the food processor; pulse until finely chopped.
  5. Transfer to the same bowl with the cranberries and toss to mix.
  6. In a small bowl, mix together the honey, orange and lime juices, and hot sauce.
  7. Pour the mixture over the salsa and toss to combine.
  8. Chill at least 1 hour before serving.

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