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Ingredients
Scale
- For the Cranberry Salsa Base:
- 12 ounces fresh cranberries
- 1 orange, zested and segmented
- ½ red onion, finely diced
- 1 jalapeño pepper, seeded and minced
- ½ cup fresh cilantro, chopped
- For the Dressing:
- ¼ cup fresh orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey or maple syrup
- ½ teaspoon salt
Instructions
- Prepare Ingredients: Rinse cranberries and pat dry. Zest and segment the orange, dice red onion, seed and mince jalapeño, and chop cilantro.
- Make Dressing: In a small bowl, whisk together orange juice, lime juice, olive oil, honey (or maple syrup), and salt until well combined.
- Combine and Chill: In a medium bowl, mix cranberries, orange segments, zest, red onion, jalapeño, and cilantro. Pour dressing over and stir gently to coat.
- Refrigerate: Cover and refrigerate for at least 30 minutes to allow flavours to meld.
- Serve: Stir before serving and enjoy chilled.
Notes
Cranberry Salsa can be made 1-2 days ahead and stored in the refrigerator. Serve with tortilla chips, as a topping for grilled meats, or even as a unique accompaniment to cheese platters.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: ¼ cup
- Calories: 60
- Sugar: 6g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Cranberry Salsa, holiday appetizer, no-cook salsa
