Cranberry salsa with orange zest in martini glass on wood board.
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Cranberry salsa with orange juice

Instead of the usual cranberry sauce cooked down with sugar in a pan, this raw salsa is brightened with the flavors of orange juice and zest. With pickled jalapeƱos, garlic, cilantro, and a squeeze of lime juice, it has a spicy kick. It takes about a day for the cranberries to soften and sweeten in the refrigerator. So make this one ahead of time! Makes about 2 cups salsa.
Prep Time2 mins
Cook Time2 mins
Total Time4 mins
Course: Side Dish
Cuisine: Mexican
Keyword: holidays, party food, thanksgiving, vegan
Servings: 8 people
Calories: 45kcal
Author: Cadry Nelson


  • 7.5 ounces whole fresh cranberries
  • 2 Tablespoons yellow onion chopped small
  • 2 Tablespoons red bell pepper chopped small
  • 1 Tablespoon pickled jalapeƱo slices
  • 1 small clove garlic minced
  • 1 Tablespoon freshly-squeezed lime juice
  • 1 Tablespoon freshly-squeezed orange juice
  • Zest of 1/2 small to medium-sized orange
  • 5 Tablespoons sugar
  • Pinch salt
  • 1/4 cup roughly chopped cilantro leaves


  • In a food processor, briefly combine all of the ingredients until they are equal sizes with the ingredients fully incorporated, stopping to scrape down the sides if needed.
  • Transfer to a glass container, cover, and let the flavors meld for a day. The cranberries will soften and become sweeter with time.


Calories: 45kcal | Carbohydrates: 11g | Sodium: 22mg | Potassium: 27mg | Fiber: 1g | Sugar: 9g | Vitamin A: 145IU | Vitamin C: 8.7mg | Calcium: 2mg | Iron: 0.1mg