Cranberry Salsa: A Festive Twist on a Texas Favorite

Cranberries are often synonymous with Thanksgiving here in the U.S.— think turkey, stuffing, and that bright pop of cranberry sauce. But for me, born and raised in Ireland, cranberries have always been part of the Christmas season and still hold that festive charm. In our house, cranberries aren’t just for that one big holiday meal. One of our twins could eat homemade cranberry sauce by the spoonful daily, while the other prefers it as a dip with chips or crackers. Who could blame him, I love it too!

Living in Texas, salsa is a staple in our kitchen, so when I recently came across a cranberry salsa recipe from @brunchwithbabs, I knew I had to try it. This recipe is the perfect mix of tart cranberries, zesty lime juice, a touch of heat from jalapeño and green onion, and just enough sugar to balance it out. The cilantro adds a herby undertone that ties everything together. The best part? It comes together in less than five minutes!

To get the best flavor, let the salsa sit in the fridge for a few hours—or better yet, as Babs recommends, 24 hours. You can of course enjoy it right there and then but the wait is worth it as the flavors meld into a sweet, tart, spicy, and tangy holiday treat that’s perfect for chips, crackers, or even as a topping for roasted meats. This cranberry salsa has quickly become a festive favorite in our home, blending a little Irish nostalgia with Texan flair.

The recipe couldn't be any easier!

Ingredients:

• 12oz bag of fresh cranberries, washed and drained

• 1 or 2 jalapeños, seeds removed

• 1/2 cup sugar

• 1/3 cup of cilantro

• 2 to 3 green onions

• 1 tablespoon of lime juice

• Pinch of salt

Method:

Place all items into a food processor or blender and pulse to combine together. Do not purée as it should remain a little chunky. Pour into a container, seal and let it rest for a couple of hours for all the flavors to come together.

Babs also included some fresh orange juice in hers but we are not too fond of orange juice in recipes - just a personal preference.

She also chopped the cilantro by hand as well as the green onion and simply stired them after already adding sugar in a bowl of the pulsed cranberries and juice. But I am all about keeping it as easy as possible.

This is the perfect appetizer to make ahead and have ready to serve with some cream cheese.

Thanks to @brunchwithbabs for this new addition to our holiday menu. And yes you will love it too!