Cranberry Sauce Salsa

By Margaux Laskey

Cranberry Sauce Salsa
Meredith Heuer for The New York Times
Total Time
10 minutes
Rating
4(87)
Comments
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Don't toss that little bit of cranberry sauce leftover from Thanksgiving dinner. This recipe, which we developed for a special kids' edition of The New York Times, calls for making it into a savory-sweet salsa that everyone will love. Just add some chopped fresh tomatoes, onion, garlic, cilantro and jalapeño to prepared whole cranberry sauce (not the jellied stuff). Stir in some lime zest and juice, and a sprinkling of chile powder, cumin and cayenne. Serve with enchilada pie or tortilla chips, and consider stocking canned cranberry sauce in your cabinet all year long.

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Ingredients

Yield:About 1 cup
  • ½cup whole cranberry sauce (homemade or canned)
  • ½cup cherry or grape tomatoes, chopped
  • ¼cup onion, finely chopped
  • ¼cup chopped fresh cilantro
  • 1jalapeño, finely chopped (seeds removed if you don’t like it spicy)
  • 1clove garlic, minced
  • Zest of 1 lime
  • Juice of ½ a lime
  • ⅛teaspoon chile powder
  • ⅛teaspoon cumin
  • Dash of cayenne (optional)
  • Kosher salt and fresh ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

149 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 25 grams sugars; 2 grams protein; 453 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, combine cranberry sauce, tomatoes, onion, cilantro, jalapeno, garlic, lime zest and juice, chili powder, cumin and cayenne and stir to combine. Season with salt and pepper to taste.

  2. Step 2

    Allow to rest for at least 30 minutes so the flavors can meld. Serve with enchilada pie or with a bowl of tortilla chips.

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Ratings

4 out of 5
87 user ratings
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Comments

Nance

Even easier, mix your (preferably homemade) cranberry sauce into already prepared salsa. I started doing this when Ocean Spray discontinued its own cranberry salsa a few years ago.

Karen

Make cranberry sauce with jalapeños. Good.

Steve

Epic fail. Made this the day before Thanksgiving, hoping the flavors would sharpen and meld nicely. The next day it was basically cilantro soup, the only flavor that stood out. The spices all mellowed rather than sharpened, and the sauce broke down into a liquidy, soupy mess, almost impossible to scoop with tortilla chips. Won’t try this again.

EASlowoke

This was devored with tortilla chips at the appetizer table.

Lisa V in BK

I can’t believe I’m writing this about a salsa rather than a dinner- but I think this might be my favorite recipe I made from the times this year. Really amazing. As a base I used a very liquid cranberry sauce we had leftover from Pig Beach in BK. I doubled the tomatoes and kept everything else the sane. AMAZING. My teenage daughter loved it too.

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