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Cranberry Jalapeño Salsa

Updated: Nov 23, 2019

This isn’t your grandmother’s cranberry sauce! This Cranberry Jalapeño Salsa was born when some cranberries, jalapeños and sprigs of mint decided — enough with tradition, it’s time to party! Don’t get us wrong, we do love a classic (and we’re certainly not knocking your family recipe) but save it for the holidays. We’re bringing cranberries back year-round with this spicy, sweet and tart salsa that will bring a fiesta to your table. This pairs beautifully with our rack of lamb recipe, but it’s also great on pulled pork tacos, brie, steak, sandwiches, nachos… the list is endless!


  • zest and juice of 1 orange

  • 1 cup (125g) cranberries, fresh or frozen

  • 1/2 an onion, chopped

  • 1/3 cup (80ml) rice vinegar

  • 1/4 cup (7g) fresh mint leaves

  • 1 jalapeño chili, chopped, seeds removed if you prefer less heat

  • 2 tablespoons sugar

  • salt to taste

In a blender, combine the orange juice, cranberries, onion, vinegar, mint and jalapeño. Pulse to your preferred level of chunkiness. Transfer to a bowl and stir in the orange zest, sugar, and salt to taste. Allow the flavors to meld for 15 minutes or so before serving at room temperature. Keeps well in the fridge for up to a week.

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