This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Love This Healthy Cranberry Salsa Recipe
The beginning of the 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 at the top of our priority list. I try to keep these priorities not only as “new year” goals but also as year-long goals because they are all such a part of healthy living. Eating well shouldn’t seem like an effort because, as we 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!
Follow These Tips
Serving & Storage
To serve – Serve chilled with tortilla chips, fresh veggies, or spooned over chicken, pork, or fish. It is also great layered on top of cream cheese for an easy appetizer.
To store – Store in an airtight container for up to to 5 days in the fridge. The flavors deepen as it sits. You can freeze cranberry salsa for up to 2 months, though it may release more liquid once thawed. Drain if needed and adjust seasoning.
More Appetizer Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Healthy Cranberry Salsa
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 kosher salt (more to taste)
- 1 tsp granulated 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 kosher salt (more to taste), 1 tsp granulated 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!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
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.
This would be perfect for Super Bowl coming up. Now it’s January. Hoping I can find fresh cranberries. Looks delicious and so healthy.