By now, if you are a regular follower of this food blog, you have probably detected that I am a big fan of cranberries! I am always developing recipes using these tasty morsels.
Today, I am sharing my recipe for Chunky Cranberry Salsa. As its base, it uses my homemade cranberry sauce for which you can find the recipe here. You need a good thick cranberry sauce for this, not a runny, watery version as many of the canned, commercial versions are. If a watery cranberry sauce is used, it will make the salsa too runny and messy. The photo below shows what the consistency of this salsa should be – it should “hold its own” and stay in place when used on nachos or crackers.
Any flavour of dry salsa seasoning available can be used in this recipe. I originally developed this recipe in 2015 using the Epicure Brand, “Pico”, Salsa Mix which is a mild flavoring. However, (now updating this post in 2023) I don’t believe Epicure makes this mix any longer which is a shame because it was really tasty and quite versatile in its usages.
That is not to say that another another brand of dry salsa seasoning cannot be used but just be aware that the amount this recipe calls for may not apply to another brand and you may need to adjust the amount you use. I used 1 1/2 – 2 tablespoons of the Epicure “Pico” seasoning but that can be altered according to personal taste or to level of spiciness of other brands. As a word of caution and as the old saying goes, you can add more seasoning but you can’t remove it if you put in too much! I suggest going easy on the amount of seasoning mixed used the first time you make this salsa and, then, if more is desired, make note of that for the next time you make it.
Almost any flavour of balsamic vinegar can be used, even a traditional white balsamic. I have used a honey ginger balsamic vinegar from our local Liquid Gold and All Things Olive store here in Charlottetown as this vinegar flavour pairs particularly well with the other ingredients in this salsa.
I frequently use this fresh salsa on nachos but it is also exceptionally good served on gourmet crackers. Simply top each cracker with a small slice of Brie or Gouda cheese and some shaved turkey. Add a small spoonful of the cranberry salsa and, voilà, an instant hors d’oeuvre. Once you have the salsa made, it makes a quick, easy, and tasty hors d’oeuvre.
With the jewel-toned color of this salsa, this hors d’oeuvre also looks very attractive on a serving tray.
This salsa often finds its way on to my holiday charcuterie boards, too.
The salsa can also be used to top baked chicken breasts or grilled pork chops. It’s very versatile, especially if you already have cranberry sauce made and in the freezer. Simply let the cranberry sauce thaw at room temperature and then mix up the salsa. It’s best if the salsa can be made and refrigerated for a couple of hours before serving to allow the flavours to blend and mellow. Note this recipe is for fresh salsa, not canned, and is intended to be refrigerated and consumed within 2-3 days. This recipe has not been tested using canning methods for longer storage.
Chunky Cranberry Salsa
Ingredients:
1 cup thick cranberry sauce
¼ cup red onion, finely chopped
½ cup Granny Smith apple, finely chopped
1½ tsp sugar
1¾ tsp lime juice
1½ – 2 tbsp (or to taste) dry salsa seasoning mix of choice
2 tsp white balsamic vinegar
1 tsp finely grated orange zest
½ orange, finely chopped
Method:
In medium-sized bowl, mix all ingredients together. Cover and refrigerate for 2 hours before serving to allow flavour to develop.
Serve with nacho chips. May also be served as an hors d’oeuvre: Place slice of Gouda or Brie on favorite cracker. Add shaved turkey topped with a small dollop of chunky cranberry salsa. Can also be used as a topping on chicken or pork.
Store in sealed container for up to two to three days in refrigerator.
Yield: Apx. 1 2/3 cups
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You may also enjoy these other Salsa recipes from My Island Bistro Kitchen:
Fresh Peach Salsa
Rhubarb Salsa
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Jewel-toned cranberries transform into a versatile and tasty chunky cranberry salsa
Ingredients
- 1 cup thick cranberry sauce
- ¼ cup red onion, finely chopped
- ½ cup Granny Smith apple, finely chopped
- 1½ tsp sugar
- 1¾ tsp lime juice
- 1½ - 2 tbsp (or to taste) dry salsa seasoning mix of choice
- 2 tsp white balsamic vinegar
- 1 tsp. finely grated orange zest
- ½ orange, finely chopped
Instructions
- In medium-sized bowl, mix all ingredients together. Cover and refrigerate for 2 hours before serving to allow flavour to develop.
- Serve with nacho chips. May also be served as an hors d’oeuvre: Place slice of Gouda or Brie on favorite cracker. Add shaved turkey topped with a small dollop of chunky cranberry salsa. Can also be used as a topping on chicken or pork.
- Store in sealed container for up to two to three days in refrigerator.
- Copyright My Island Bistro Kitchen
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This post and recipe were last updated 25 November 2023.
