Easy Sweet and Spicy Cranberry Salsa for Thanksgiving
Cranberry salsa is what I make for Thanksgiving when the table is full of rich, comforting dishes and I want something bright and fresh – a little bit unexpected – to balance it all. It comes together quickly, which matters on a day when the oven is working overtime and every inch of counter space is claimed.
The fresh cranberries go straight into the food processor and are pulsed just until finely chopped, not blended smooth, so they keep that signature pop and texture. Then I add green onions, jalapeños for gentle heat, a handful of cilantro, fresh lime juice, and just enough honey to soften their natural tartness without dulling their distinct taste, and pulse a few more times to bring everything together while keeping it slightly chunky.
After a short rest in the fridge, the flavors settle and the cranberries mellow slightly while still holding their bite. It is sweet, tart, spicy, and crisp all at once. I love it spooned over cream cheese with crackers for an easy appetizer, but it is just as good with roasted turkey, grilled chicken, or tucked into leftover sandwiches the next day. It feels festive around the holidays because of the color, yet it is simple enough to make any time you see fresh cranberries at the market.
