Table of Contents
  1. Watch how to make this cranberry salsa
  2. Healthy Cranberry Salsa Recipe

The beginning of a year is the perfect time for a fresh start. A change in eating habits, more exercise, life goals, and more relaxation always seem to be on the top of our priorities list. I try and keep these priorities not as only “new year” goals but all year-long goals because they are all such a part of healthy living. Eating well shouldn’t seem like an effort, because, as well know, if it is a lot of effort or sacrifice, it’s hard to maintain. Having the right flavors can make all the difference. That is why I am obsessed with this cranberry salsa. With no added fat and just a small amount of sugar, this is a no-guilt snack I enjoy all the time.

Serve this salsa with sliced turnip, zucchini, or sliced cucumber instead of chips for a seriously low-calorie and low-carb snack. But it is amazing with tortilla chips as well.

Spice up your next party or snack time with this simple salsa that packs a punch of flavor. No one will guess it could be so healthy!

More healthy snacks

Watch how to make this cranberry salsa

White bowl filled with red colored cranberry salsa with chips and sliced vegetables all around

Healthy Cranberry Salsa

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When it's the new year, there's always room for one or two more healthy recipes to keep those New Year's resolutions alive! This healthy cranberry salsa is a tasty spin on the classic dip. Made with tart cranberries, cilantro, and peppers, it's a somewhat spicy dip that is delicious served with so many things: vegetables, chips, or as a sauce. No matter how you eat it, you're going to love it!
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Servings 24 servings

Ingredients

  • 3 jalapeños (seeded for less heat)
  • 1 bunch green onions (whites and light greens only)
  • 1 bunch cilantro (leaves stripped from stems)
  • 1 12-oz package fresh cranberries
  • 2 tsp salt (more to taste)
  • 1 tsp sugar
  • 2 lemons freshly squeezed (or limes)

Instructions
 

  • Coarsely chop and seed the jalapeños into a food processor. I keep the seeds intact of two peppers for heat. Add chopped onion, cilantro leaves, whole cranberries, salt, sugar, and lemon juice. Don't worry about nicely chopping or dicing – the food processor will do it for you.
    3 jalapeños (seeded for less heat), 1 bunch green onions (whites and light greens only), 1 bunch cilantro (leaves stripped from stems), 1 12-oz package fresh cranberries, 2 tsp salt (more to taste), 1 tsp sugar, 2 lemons
  • Pulse 5-6 times to incorporate. Scrape down sides of the processor and continue to pulse to achieve a good texture. I like this to be a little more coarse than a normal tomato salsa, about 5-7 more pulses. Spoon into a serving dish and enjoy!

Nutrition

Serving: 1tbspCalories: 9kcalCarbohydrates: 2.3gProtein: 0.1gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 194.4mgPotassium: 21.9mgFiber: 0.6gSugar: 1gVitamin A: 3.4IUVitamin C: 5.8mgCalcium: 2.2mgIron: 0mg
Course Appetizer
Cuisine Southwestern
Difficulty Easy
Method Mixing

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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2 Comments

  1. This would be perfect for Super Bowl coming up. Now it’s January. Hoping I can find fresh cranberries. Looks delicious and so healthy.

  2. This is such a great recipe, it is easy and has so much flavor. I tend to be picky about flavors and certain fruits and vegetables, but this recipe captures all the flavors of a salsa. Thanks for sharing! I will be making this again soon.