Roasted Cranberry Salsa Recipe (2024)

Roasted Cranberry Salsa is a tasty and colorfulholiday recipe for gifting and serving at parties.

In this recipe roasted fresh cranberriespair perfectly withthe traditional elements of salsa –jalapeño, cilantro, onion, and lime.

Save this recipe for Roasted Cranberry Salsa to Pinterest!

I love chips and salsa. It is one of my favorite snack foods.

Traditional tomato based salsas are excellent, but sometimes it is fun to mix things up a bit.

As far as foods go, cranberries, with their bright, bold color, scream Christmas to me.

So, I thought it would be fun to take this gorgeous, bright and tart fruit and created a Christmas-y salsa recipe.

Save this recipe for Roasted Cranberry Salsa to Pinterest!

How to Make Cranberry Salsa

This Roasted Cranberry Salsais so simple.

It takes just minutes to prepare after your roast the cranberries.

After that, all you have to do is stir in the rest of the ingredients and you’re ready to go.

You can serve this salsa recipe warm or chilled, whichever temperature that you prefer.

I love to pair thisRoasted Cranberry Salsa withBlue Corn Tortilla ChipsfromFood Should Taste Good.

I have been buying these chips to serve with salsa for years and love them.

I think they’re great for mixed company get togethers that involve food because they’re Certified Gluten-Free, Vegan, and Kosher – usually that covers most people.

Plus, the chip is nice and sturdy and a good size for scooping up bites of this delicious dip.

Save this recipe for Roasted Cranberry Salsa to Pinterest!

MORE HOLIDAY ENTERTAINING RECIPES

It is that time of year again – you might be hosting a holiday party or you might be attending one. Either way there is a good chance that you’ll need a recipe, or a few, to prepare.

Favorite Holiday Appetizers

These small bites and dips are perfect for any Holiday appetizer spread and will go perfectly served alongside this recipe for roasted cranberry salsa.

In this recipe for Greek Puff Pastry Appetizers with Kalamata Olives, puff pastry shells are baked and filled with a mixture of kalamata olives, red bell pepper, fresh oregano, feta, and spinach with a warm lemony olive oil vinaigrette for a scrumptious puff pastry appetizer perfect for any holiday party.

This simple White Bean Bruschetta is a quick make-ahead appetizer to help simplify holiday entertaining and potlucks.

Asparagus Prosciutto Puff Pastry Pizzasmight sound fancy but they are super simple to prepare and packed with the flavors of fresh asparagus, prosciutto, sun dried tomatoes, ricotta, and parmesan.

Shrimp Stuffed Portobello Mushroomshave a wonderful depth of flavor from all of the delicious ingredients: portobello mushrooms, shrimp, fresh basil and rosemary, extra virgin olive oil, parmesan cheese.

ThisEndive, Pear, and Walnut Appetizerisperfect for this time of year with the delicious seasonal flavors of pear and cranberry.

Rosemary White Bean Artichoke Spinach Dip is a remake of the classic recipe so many know and love.

In this recipe creamy white cannellini beans and rosemary pair perfectly with artichokes, fresh spinach, and cheese.

Ingredients

16 ounces Fresh Cranberries
1 tablespoon Olive Oil
1/8 teaspoon Salt
1/8 teaspoon Pepper
1 large Lime, juiced
1/2 cup Sugar, or to taste
1 large Jalapeño, finely minced
1/4 cup Fresh finely choppedCilantro
1/3 cup Minced Yellow Onion
Salt and Pepper, to taste
Food Should Taste Good Blue Corn Tortilla Chips

Instructions

Preheat the oven to 425 degrees F.
Prepare a large cookie sheet by lining it with foil.
Toss the cranberries with the olive oil, salt and pepper, on the prepared cookie sheet.
Roast at 425 degrees F on the middle rack of the oven for 20 minutes, or until the cranberries have burst and begun to blacken.
Transfer the roasted cranberries to a food processor with the lime juice and sugar. Pulse until smooth.
Remove the cranberries from the food processor and place in a bowl.
Stir in the jalapeño, cilantro, and yellow onion. Season to taste with salt and pepper.
Serve withFood Should Taste GoodBlue Corn Tortilla Chips.

Notes

Store, refrigerated, for up to 4 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 97Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 72mgCarbohydrates: 21gFiber: 2gSugar: 15gProtein: 0g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in your kitchen!

This recipe for Roasted Cranberry Salsais sponsored byFood Should Taste Good. All opinions are my own.

Be sure to follow Good Life Eats on Instagram. Tag @goodlifeeats and include the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Let me know if you try this recipe and what you think of it by leaving a comment below.

Save this recipe for Roasted Cranberry Salsa to Pinterest!

FAQs

How do you make Bobby Deen cranberry sauce? ›

Bobby Deen's recipe

Cooking is as simple as combining the sugar, orange juice, ½ cup of water, the cinnamon, salt and cranberries in a medium saucepan. Bring the mixture to a simmer over medium heat and cook for 15 minutes - and then let cool before serving.

Get More Info Here ›

Do you have to cook cranberries before baking? ›

Do you need to cook fresh cranberries before baking? While cranberries should not be eaten as is (they are unpleasantly tart), they do not need to be cooked before they are used in baked goods.

Get More Info Here ›

Can you cook cranberry sauce too long? ›

If your cranberry sauce is too thick, it's most likely overcooked. When you cook cranberries (or any berries), they burst, releasing pectin—a natural thickener. The key to a perfect consistency is to allow some but not all of the cranberries to split open—something you'll achieve with less time on the stove.

Know More ›

How do you cut the tartness out of cranberry sauce? ›

Add A Splash Of Vinegar

Their sharp tang counteracts bitter flavors without having to add extra sugar. While citrus is a natural pairing for cranberry sauce, bright, savory vinegars like sherry vinegar, balsamic vinegar, and apple cider vinegar play well with the bitter-tart berries.

What are the two types of cranberry sauce? ›

Cranberry sauce can be served either as a gooey liquid or as a solid jelly. The jellied version is solid enough to retain the shape of the container in which it's placed whereas the sauce version is much more fluid. The difference between the fluid sauce and the jelly versions comes down to pectin.

How to jazz up cranberry sauce? ›

Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.

Discover More Details ›

Can you use craisins instead of cranberries in baking? ›

Yes, Craisins® Sweetened Dried Cranberries work well in baked goods; however, there is a 1/4 cup (60 mL) difference in measurement. If a recipe calls for one cup of fresh cranberries you should use 3/4 cup (175 mL) of Craisins®. Craisins® should not be used in cooked sauces.

Keep Reading ›

Why should cranberries not be eaten raw? ›

Yes, raw cranberries are safe to consume raw, but you probably don't want to eat them that way. "Cranberries are safe to eat raw. However, usually they are cooked and have sugar added because of the bitter and sharp taste they have when raw," says Kelly West Keyser, a registered dietitian in Alabama.

View Details ›

Why do they soak cranberries? ›

Water is applied through the sprinkler system to protect the ripening cranberries from freezing. This can occur anytime the temperature drops below damaging levels, usually between late evening and early morning hours.

Learn More Now ›

How long does homemade cranberry sauce last in a mason jar? ›

When to Toss Cranberry Sauce. Cranberry sauce will last for two hours at room temperature. Homemade cranberry sauce will last in the fridge for 10 to 14 days. Canned cranberry sauce that has been opened will last up to a week in the fridge.

Why is my homemade cranberry sauce runny? ›

One possibility is that you may not have used enough sugar: Sugar helps the sauce firm up, so be sure to use the full amount called for in a recipe. Another possibility is that the cranberries need to boil for longer, releasing their pectin and ensuring a jelly consistency.

Discover More ›

Why does my homemade cranberry sauce taste bitter? ›

Dear Evelyn: I had the same problem when I first started making my own cranberry sauce. I found out that you should cook them just until they pop. Further cooking will make them bitter, and once that happens, you need to start again.

Show Me More ›

What thickens cranberry sauce? ›

The sauce will thicken as it cools. If you want a cranberry mold that holds its shape, continue to boil the mixture so that more pectin is released from the fruit, additional water evaporates, and the sauce becomes thick enough to set into a firm gel.

Discover More ›

Why is my cranberry sauce seedy? ›

Why is my cranberry sauce so seedy? Cranberries do have seeds inside them. Sometimes, when using frozen cranberries, if it does not cook long enough, the seeds may not break down. This can cause the sauce to taste seedy.

Get More Info ›

Is canned cranberry sauce better than homemade? ›

While there are some editors who prefer homemade cranberry sauce, the canned variety also has quite a following. "There's something so beautifully perfect about the texture of canned cranberry sauce, and none of those homemade mess will ever compete," says Senior Digital Food Editor Kimberly Holland.

Discover More Details ›