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.