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Spicy Cranberry Salsa

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  • Prep 20 min
  • Total 60 min
  • Servings 4
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Add some pizzazz to a classic Thanksgiving side dish with this Tex-Mex transformation. In our Spicy Cranberry Salsa recipe, chiles, lime and cilantro liven up sweetened berries for a unique dish that bursts with fresh flavors. Give it a try—family and friends will be asking you to pass the Spicy Cranberry Salsa all dinner long!
By Angie McGowan
Updated Mar 9, 2023
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  • 1 bag (12 oz) fresh or frozen cranberries (3 cups)
  • 1/2 cup packed brown sugar
  • 1 cup water
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 teaspoon grated lime peel
  • 2 tablespoons chopped fresh cilantro
  • Fresh cilantro sprig, if desired


  • 1
    In 2-quart saucepan, stir together cranberries, brown sugar, water, green chiles and lime peel. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 15 minutes, stirring occasionally, until cranberries begin to burst and mixture has thickened slightly.
  • 2
    Remove from heat; stir in chopped cilantro. Cool completely (salsa will continue to thicken as it cools). Store covered in refrigerator. Serve salsa chilled or at room temperature. Garnish with cilantro sprig.

Tips from the Betty Crocker Kitchens

  • tip 1
    The cilantro can be omitted or substituted with Italian (flat-leaf) parsley.
  • tip 2
    Serve your cranberry cilantro salsa as a condiment with turkey, chicken or pork, or serve it as an appetizer with tortilla chips.


Nutrition Facts are not available for this recipe
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