This cranberry salsa brings together the perfect balance of tart, sweet, and savory. Roasted cranberries, tomatoes, and onion blend into a vibrant, chunky salsa that’s equally at home on grilled meats, over cream cheese, or served with tortilla chips.

FEATURED STANDOUTS

Cranberries

Cranberries providing a bright, tart burst of flavor. Their natural acidity is key to the salsa’s refreshing profile. I buy cranberries all through out the fall to freeze and use throughout the year. Use either fresh or frozen for this recipe. Canned cranberries will be too sweet for this recipe.

Red Onion

Red onions add a sharp, pungent bite and beautiful color, contributing to the overall complexity. Once roasted they add a subtle sweetness to the salsa.

Roma Tomatoes

Tomatoes take a back seat to the cranberries for this recipe. They offer a sweet, slightly acidic base, and their firm flesh helps maintain the salsa’s texture.

Cilantro

Cilantro is a must! It infuses a fresh, herbaceous aroma and a distinct, zesty flavor that brightens every bite.

Red Wine Vinegar

Red wine vinegar provides an essential tang and acidity, enhancing the flavors of the other ingredients and preserving the salsa. Alternatively you can use lemon or lime.

TIPS & TRICKS FOR THE BEST CRANBERRY SALSA

Roasting for Depth

For an extraordinary depth of flavor, take the time to gently roast your cranberries until they just begin to burst. This magical transformation releases their natural sugars, mellowing their characteristic tartness and adding a subtle caramelized note. Spread them on a baking sheet and roast at a moderate temperature (around 375°F or 190°C) for 10-15 minutes, or until you hear them pop.

The Cast-Iron Advantage

When roasting, opt for a cast-iron skillet. Its superior heat retention ensures even browning, and it can impart a delicate hint of smokiness, adding another layer of complexity to your salsa.

Balancing Tartness

Cranberries vary in their tartness. If you find your batch particularly bracing, don’t hesitate to adjust the sweetness. A slight increase in sugar or a splash of orange juice can beautifully balance the flavors without making it overly sweet. Experiment with a teaspoon at a time until you reach your desired equilibrium.

Texture Control

The ideal salsa has a satisfying texture. For a chunkier, more rustic salsa that provides a delightful bite, pulse the ingredients in a food processor or blender rather than pureeing them. This method ensures that each component retains some of its original form, contributing to a more dynamic mouthfeel. Aim for short bursts to avoid over-processing.

Inclusive Adaptations

For Low-Acid Diets

 If you’re following a low-acid diet, you can easily reduce or even omit the red wine vinegar. To compensate for the loss of tang and to maintain a balanced flavor profile, consider adding a touch of honey or maple syrup. A squeeze of fresh orange juice can also provide a gentle acidity.

For Limited Dexterity

Preparing fresh ingredients can sometimes be challenging. To simplify the process, utilize pre-chopped vegetables available in most grocery stores. A food processor is also an invaluable tool, allowing you to quickly and effortlessly chop and combine ingredients with minimal manual effort, replacing the need for extensive knife work.

For Visual Impairment

To make the cooking process smoother and more intuitive, a helpful strategy is to measure all your ingredients into small, individual prep bowls before you begin mixing. This “mise en place” approach simplifies the sequencing of adding ingredients and helps ensure all components are accounted for, making the experience more organized and stress-free.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Cast-iron skillet

Blender

Baking sheet

Mixing spoon

Measuring cups and spoons

SIMILAR INGREDIENTS TO

BEEF & OAXACA TACOS

BRISKET & CHEESE CHIMICHANGAS

ALEPPO PEPPER + LIME CRUSTED BEEF W/ CHIMICHURRI

ENJOY THIS RECIPE WITH:

TWO LAYER CHEESE STUFFED JALAPENOS & REFRIED BLACK BEAN TOSTADAS

REFRIED PINTO BEANS

ROASTED CARROT CORN TORTILLAS

RECIPE

Marissa Bolden

Cranberry Salsa

This cranberry salsa brings together the perfect balance of tart, sweet, and savory. Roasted cranberries, tomatoes, and onion blend into a vibrant, chunky salsa that’s equally at home on grilled meats, over cream cheese, or served with tortilla chips.

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Servings: 10 oz

Ingredients Method

Ingredients

  

• 1 tbsp canola oil
• 1 cup cranberries
• 1 red onion chopped
• 2 Roma tomatoes segmented
• ½ yellow bell pepper chopped
• ½ bunch fresh cilantro
• 1 tsp red wine vinegar
• 1 tsp salt plus more to taste
• ½ tsp sugar
• ¼ –½ cup water

Method

 

1. Preheat your broiler.
2. In a cast-iron skillet, combine the canola oil, cranberries, red onion, yellow bell pepper, and segmented Roma tomatoes. Season with 1 teaspoon of salt.
3. Broil for 10 minutes.
4. Carefully transfer the broiled mixture to a blender.
5. Add the fresh cilantro, red wine vinegar, remaining 1 teaspoon of salt, and ½ teaspoon of sugar to the blender.
6. Blend until the salsa reaches a chunky consistency.
7. While blending, slowly add ¼ cup of water. If you prefer a thinner salsa, add more water as needed, a little at a time.
8. Taste and adjust salt as desired before serving.

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