Cranberry Salsa

Move over cranberry sauce! 💁🏻‍♀️ Level up your thanksgiving spread with this delicious cranberry salsa - it is the perfect holiday appetizer, and will add a bright, refreshing flavor (and an abundance of antioxidant-rich fruits and veggies) to your thanksgiving plate that will have everyone coming back for seconds (even those who think they don’t like beets 😏)

Course Appetizer, Side Dish

Cuisine American

Keyword cranberry sauce, dairy free, gluten free, no cook, plant based, salsa, vegan, Vegan Thanksgiving Side

Prep Time 20

Total Time 20

Servings cups

Calories 192kcal

Author Jackie Akerberg

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 dairy free ricotta
crackers (gluten free if desired)

Instructions

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!

Nutrition