Cranberry salsa with orange zest in martini glass on wood board.
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5 from 1 vote

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, Vegan
Keyword: holidays, party food, thanksgiving
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.


Serve this cranberry salsa with your favorite vegan holiday roast. Or use it on sweet potato tacos as an entree, or cranberry salsa with cream cheese as an appetizer.


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