Cranberry Salsa

Cranberry Salsa

10 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    8 h 20 m
Recipe by  Bluestocking

“Try this tart and spicy twist on cranberries for the holidays. It's beautiful, too! The adults in my family demand to have this on the table, but we keep the traditional cranberry recipe for the kids. If you are using fresh cranberries, freeze first and allow to thaw. They'll be much juicier!”

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Adjust Servings

Original recipe yields 12 servings



  1. Place the cranberries in a blender; pulse until smooth; scrape into a bowl. Stir the lime juice, honey, tequila, Triple Sec, jalapeno peppers, and cilantro into the cranberries; cover and refrigerate overnight.

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Reviews (10)

Rate This Recipe


Fabulous! Just the right mix of flavors. Will make this recipe again. MineolaShirley



fantastically tasty!



I froze and thawed the cranberries and found it too "soft" and syrupy for my taste. Next time I will use half frozen and half fresh. I also used orange juice instead of liqueur. When our family would use it as a chips and salsa dip I added onions and it made a big difference! So for the reviewer, "Mickey", I think I understand your disappointment and fresh chopped onions is what was missing for you. I also used the salsa for our holiday dressing rather than traditional cranberry sauce, and added cream cheese of course for a spread.

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Amount Per Serving (12 total)

  • Calories
  • 54 cal
  • 3%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 12.3 g
  • 4%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Cranberry Sauce II


next recipe:

Kosher Pineapple Cranberry Salsa (Pareve)