Equipment
- Food Processor
Ingredients
- 12 oz fresh cranberries
- 2-4 tbsp maple syrup, adjust to taste
- ½ small red onion, finely chopped
- 1 jalapeño, finely chopped
- 1 cup cilantro leaves, finely chopped
- 1 cup cooked and cooled beets, finely chopped (optional but absolutely delicious)
- 1 large garlic clove, minced
- 1 large lime, juiced
- ½ tsp salt
To Serve Ingredients
- 12 oz vegan ricotta
- crackers, (gluten free if desired)
Method
- Add the cranberries to a food processor with maple syrup. Pulse until they’re very finely chopped. Transfer to a bowl and add remaining ingredients. Taste and season accordingly, adding additional salt, lime juice or maple syrup if desired. (You can also chop all ingredients using the food processor).
- Place in the fridge to chill for at least 30 minutes before enjoying.
- To serve, top each cracker with ricotta and salsa, or let people assemble their own!
Notes
I highly suggest serving this salsa with gluten free crackers, vegan ricotta or cream cheese.
Spread each cracker with a small amount of ricotta or cream cheese and top with the cranberry salsa!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
32 Responses
This salsa is absolutely fantastic! I make it not only for the holidays, but for special occasions or just because we love it! Buy extra bags of cranberries during the holidays and throw them in your freezer!
Hey Kelly! I love the idea of buying extra during the holidays!! This salsa is definitely a winner any time of the year 🙂 Thanks so much for taking the time to rate and review!
So excited to try it – I’m sure its amazing, but will come back and review anyway 🙂
Question – how long does it last in the fridge?
Anyway ever tried freezing the dish and not just the cranberries?
Prepare to fall in the love!! The salsa is best enjoyed fresh but it can last about 2 days in the fridge. I have not tried freezing it
Hi
I don’t get fresh cranberry here, can I use dry ones or pls suggest any other fruit
Thanks
Hi Rita, I haven’t tried this recipe with dried cranberries, I suppose you could attempt soaking them prior to making the salsa to plump them back up but I have not tried this. If you don’t have fresh cranberries perhaps you would be interested in trying my Strawberry Salsa instead.
It was fabulous! Everyone loved it and I’ll make it again. I used the beets and they were a perfect addition.
So happy that you enjoyed this recipe! Thanks so much for the rating and review Karen 🙂
So delicious and easy to make! It was a crowd pleaser 🙂
Thanks Danielle! So happy that you and the crowd enjoyed this recipe!
We used this recipe for a charcuterie board and it was divine!
The tartness of the cranberries I personally think is the star of the show. It provides a refreshing tang that pairs great with the spice from the jalapeno and the umami from the red onion and garlic. My preferred way to enjoy this is with a sprinkle of sea salt and on a spoon! To me this is like a seasonal mango salsa, perfect for when cranberries are abundant! Thank you Chef!
Hey Jae, Thanks so much for sharing your serving experience and taking the time to rate and review! I am so happy that this salsa made it to the board 🙂
Can’t wait to try this delicious sounding recipe for Thanksgiving! Such a great mixture of flavors! Question- how long do you boil the beets for?
This is hands down my favorite new appetizer of the season! It is such a delicious combination of flavors. I’ve made it twice and both times, it has been a big hit. It is easy to make and added bonus, it looks beautiful too! I only used 2 1/2 tablespoons of maple syrup, I like it a little more tart then sweet. Soooo goood! Thank you!
Hey Jennifer! Thanks so much for sharing your modifications – I hope they help someone out! I’m so glad you tried this recipe and appreciate the time you took to rate and reivew!
Can I make this the day before serving or will it be soggy?
Absolutely, it will actually taste even better the second day!
I saw your recipe right before Christmas and decided to add it to my Christmas dinner menu. Everyone was begging for more, and I just couldn’t stop eating it! I ended up making a large batch, filled it into mini mason jars for Christmas gifts along with other homemade goodies. Big win!! So healthy. So delicious. Now I frozen cranberries in my freezer so I can make it when cranberries aren’t in season. Thank you!!!
This so exciting to read! Thank you for sharing healthy treats with the ones you love, I am so glad this recipe inspired that for you!
Big hit for Thanksgiving! Easy to make and has delicious flavor not to mention the beautiful color. Will be making it again.
So glad to hear you enjoyed it! 🙂
The fam was disappointed that I didn’t bring this for Thanksgiving this year, so it’s requested for Christmas. It’s a hit!
I’m sure it will be absolutely delicious with all the other goodies on the table!
Absolutely amazing. It stole the show at the Christmas party. 10/10 would 100% make it again.
Hey Shawn! So glad it was a hit! Thank you 🙂
Made this for a Christmas party and received a comment that it was “stupid good” and was asked to share the recipe. 😊 will for sure be making again this season! 10/10!
Complete 5 out of 5 recipe! So delicious. Fantastic for Thanksgiving but will also now be a Christmas favorite with the red and green. First time making beets. Super easy I boiled them until they we’re fork tender like a potato for potato salad.
I am so glad you enjoyed it!! This is a favorite for sure
I’d love to make this recipe exactly as you have it here, but I’ve never made cooked beets. I’ve never even bought one lol. Any tips on that? Can I use canned?
Hey Jennifer, you can steam, roast or boil the beets and then cool them to room temp, or you can buy pre-cooked beets from brands such as Love Beets! They’re in the produce section. Otherwise, the beets *are* optional in this recipe so also totally okay to leave them out!
Delicious and quick recipe.it was a crowd pleaser, began and gluten free if you use gf crackers. I highly recommend it.
Thanks Glenda!