Easy Cranberry Jalapeno Salsa - Holiday Dip Made With Frozen Cranberri

It's a great recipe for gatherings or cozy nights in, and my daughter says it’s the yummiest dip ever! Ready in just 10 minutes with no cooking, it’s an easy holiday appetizer to wow your friends and family.

For another crowd-pleasing starter, try my Mango Pineapple Habanero Salsa or Corn Black Bean And Feta Dip. It’s bursting with crunchy texture and bold flavors. Let’s whip up this cranberry salsa!

This no-cook salsa with crunchy green onions is a tangy addition to any festive dinner party! It’s quick, convenient, and versatile... My favorite kind of recipe for the holiday season.

Quick and easy: Ready in 10 minutes with no stove needed.

Convenient: Don't scavenge the grocery store for fresh cranberries. This recipe uses frozen ones!

Great for the holidays: Cranberries are a classic ingredient for Thanksgiving, Christmas, and New Year's.

Versatile: Serve as an appetizer or a sweet and savory condiment for dinner.

This cranberry-jalapeño salsa comes together with simple, fresh ingredients! Scroll to the recipe card at the end of this post for the full recipe with ingredient amounts.

• Frozen cranberries: Fresh cranberries work if pulsed gently to avoid mushiness.
• Jalapeño peppers: Fresh are better than canned/brined chilis.
• Red onion: I prefer using a white onion or 2 shallots as a substitute.
• Green onions: Only use the green part. Chives are a great swap.
• Garlic: Feel free to use ⅛-1/4 teaspoon garlic powder instead.
• Fresh cilantro: If you're not a fan of cilantro, use fresh parsley.
• Lime juice: Lemon juice or apple cider vinegar are good alternatives.
• Maple syrup: Balances the salsa's tartness. Honey or agave nectar are great swaps.
• Salt: Use sea salt or kosher salt.
• Black pepper: Freshly cracked pepper is best for a spicier flavor.
• Water or lime juice: Helps achieve a smoother texture. Orange juice is another option.

See recipe card for quantities.

This spicy cranberry jalapeno salsa is a breeze to whip up! Pulse, let it rest, and serve for a super yummy dip that doesn't require you to spend hours in the kitchen.

Pulse all ingredients in a food processor until cranberries are broken down but salsa remains chunky, adding water or lime juice if needed.

This garlicky, tasty dip with cranberry chunks is extremely easy to customize for your next party! Try these yummy twists throughout the holiday season to keep it fun and interesting:

Make it zesty: Adding ½-1 teaspoon lime, lemon, or orange zest to the food processor packs the salsa with zesty flair and aroma.

Berry delicious: Fold ¼ cup fresh raspberries or chopped strawberries into the salsa for a fruitier bite.

Layer it: Spread a layer of cream cheese on the bottom of the serving dish, then spread salsa over it. Dip with tortilla chips to scoop up both.

Keep it mild: Reduce the amount of jalapeños to 1 or swap them for a green bell pepper to reduce the heat.

Go nuts: Fold ¼-1/2 cup candied pecans, chopped walnuts, or sliced almonds into the salsa for added crunch.

This seasonal cranberry-jalapeño salsa is a showstopper for holiday meals or gatherings! Here are our favorite ways to enjoy it:

• Serve with tortilla chips, sweet potato chips, Crispy Sweet Potato Wedges, wheat thins, or crackers for dipping.
• Pair with Creamed Corn with Jalapeño for a spicy holiday spread.
• Spoon over grilled chicken, roasted turkey, or pork tenderloin for a sweet and spicy condiment.
• Add to a cheese board with my Corn Black Bean and Feta Dip or Mexican Street Corn Guacamole.
• Bring to potlucks along with my Caramel Apple Pretzel Bites and Rolo Pretzel Turkeys for snacking.
• Drizzle over my Roasted Beets & Carrots or Roasted Parsnips & Carrots for a bit of tartness.

Prepping this cranberry-jalapeno salsa in advance or saving leftovers? Here’s how to keep this cranberry salsa fresh for later:

Refrigerator

Refrigerate in an airtight container for up to 5 days. The flavor is even better the next day, so I highly recommend prepping it ahead of time.

Freezer

Store in a freezer-safe container or bag for up to 1 month. Thaw in the fridge overnight and stir well before serving.

These simple tricks will make sure your cranberry jalapeno dip is the star of the appetizer table every year:

Control the spice level: Remove the jalapeño seeds for milder heat or keep them for a super spicy kick.

Pulse carefully: Blend in short bursts to keep the salsa chunky, not smooth and pureed.

Adjust the consistency: Stir in more water or lime juice until you reach your desired consistency. The less liquid, the thicker the sauce.

Sweeten it more: Increase the maple syrup to 1 ½-2 tablespoons if you prefer a sweeter salsa.

Here’s what other home cooks are asking about this maple-cranberry no-cook salsa for holiday parties!

Yes! Pulse them gently to avoid a mushy texture.

Use one jalapeño or swap with green bell pepper for a milder flavor.

Absolutely! Prep up to 2 days ahead and store in an airtight container in the fridge.

Serve chilled or at room temperature with tortilla chips or as a condiment for classic main dishes.

Looking for other recipes like this? Try these:

Spooky-Cute Air Fryer Mummy Hot Dogs Kids Will Love

Spicy Chicken Waffle Cones with Creamy Sriracha Sauce

Easy Corn Black Bean and Feta Dip (Ready in 15 Minutes)

Crispy Air Fryer Sweet Potato Wedges (No Oven Needed!)

These are my favorite dishes to serve with this Cranberry Jalapeno Salsa:

Easy 5-Ingredient Chickpea Curry (Vegan Dinner in Minutes)

Sweet Potato Black Bean Coconut Curry (Easy One-Pot Recipe)

Mexican Street Corn Chicken Salad

Oven Shrimp Skewers With Old Bay Seasoning

This smoky cranberry jalapeño salsa is one of our favorite cranberry recipes this year! Share your creations on social media with Hungry Whisk, and don’t forget to subscribe for more seasonal starters and recipe cards!