Cranberry Salsa


Jennifer Causey: Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • 1 10-oz. pkg. fresh or frozen cranberries
  • 1 cup pure maple syrup
  • 1/2 cup water
  • 1/2 cup finely diced sweet onion (from 1 small onion)
  • 1/3 cup chopped fresh cilantro
  • 2 1/2 tablespoons minced seeded jalapeño (from 1 large jalapeño)
  • 1/2 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper


1. Bring cranberries, syrup, and water to a boil in a medium saucepan over medium-high heat. Reduce heat to medium and cook until cranberries just start to pop, about 5 minutes. Drain, reserving 1 tablespoon of the cooking liquid. Let cool completely, about 30 minutes. 

2. Stir together cranberries, onion, cilantro, jalapeño, lime zest, lime juice, salt, cayenne pepper, and reserved 1 tablespoon cooking liquid in a medium bowl. Serve at room temperature or chilled. 

  • Active:
  • Total:
  • Yield: 6

Nutritional Information

Calories per serving: 47
Fat per serving: 0g
Saturated fat per serving: 0g
Cholesterol per serving: 0mg
Fiber per serving: 3g
Protein per serving: 0g
Carbohydrate per serving: 12g
Sodium per serving: 163mg
Iron per serving: 0mg
Calcium per serving: 15mg

Good to Know

Power up: Cranberries are an antioxidant star, second only to blueberries in disease-fighting compounds.