This cranberry salsa recipe is an easy, yet flavorful appetizer any time of year, but it’s especially special to bring to a holiday party. Make it a day ahead of time to let the flavors blend, and to avoid the last-minute stress of cooking. The vibrant red and green make it the perfect for the holidays!
This version is combination of a few different ideas I saw online as well as a few things I needed to use up. I had bought a bag of cranberries for just $.99 and a whole, fresh pineapple at ALDI last week for $1.49. This was the perfect way to put them to use! I’m bringing this appetizer to Thanksgiving dinner and will serve it over a block of softened cream cheese with crackers.
Holiday Cranberry Salsa Recipe
1 (12 ounce) bag cranberries, fresh
1 bunch cilantro, chopped
1 pineapple, chopped (or one can pineapple chunks, drained, cut into small pieces)
1 bunch green onions, diced
1/2 large red onion, diced
1 jalapeño pepper, seeded and minced
2 limes, juiced
3/4 C. white sugar
Salt and pepper to taste
Combine cranberries, cilantro, pineapple, green onions, jalapeño pepper, lime juice, sugar, and salt in a bowl. In a food processor, chop to medium consistency. If you don’t have a food processor, chop everything finely. Refrigerate or serve.
Like this recipe? You may also like our Cowboy Caviar Salsa or more of our Christmas Recipes.
Made this for my office Christmas party and it got rave reviews! Thanks for sharing! (PS: It goes strangely well with Fritos scoops, too. They hold up well to the wetness of this salsa…especially if you over-process it, as I did. Oops.)
So glad you liked it, Nichole – and good tip with the Scoops! Happy Holidays! – Kim