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Cranberry Salsa is surprisingly delicious, and it’s a welcome change from the sweet cranberry sauce recipes you normally find in a canning jar.
These days, cranberries almost always end up in a simple cranberry sauce on our holiday tables, but they can do so much more. They’re tart and fruity, and they they make lovely jams, jellies, pie fillings, chutneys, and yes, even salsa!
Cranberry salsa, a delightful blend of tart cranberries, spicy Serrano peppers, and tangy apple cider vinegar, and it’s so much more interesting than plain cranberry sauce.
For starters, it’s incredibly versatile, much more so than classic cranberry sauce. Whether you’re serving it as a dip with tortilla chips, spooning it over grilled chicken or fish, or using it as a topping for holiday dishes, cranberry salsa adds a spicy twist.
I’m particularly fond of using it on leftover turkey sandwiches!
Ingredients for Cranberry Salsa
The ingredients for canning cranberry salsa are quite simple. To make six pint sized jars, you’ll need the following:
- 12 cups fresh, whole cranberries
- 6 cups chopped red onion
- 4 diced large Serrano peppers
- 1 ½ cups apple cider vinegar
- 1 ½ cups water
- 1 ⅓ cups granulated sugar
- 1 tbsp canning salt
- 6 tbsp clover honey
When you’re purchasing you’re cranberries, keep in mind that 1 ½ pounds of fresh cranberries will yield about 1 pound once they are rinsed and cleaned.
If you prefer a milder salsa, you can substitute the Serrano peppers with jalapeños or even bell peppers.
Your apple cider vinegar should have at least 5% acidity for safe canning. One final note – clover honey adds a subtle sweetness, but you can use any mild-flavored honey as a substitute.
Canning Cranberry Salsa
Be sure to wear plastic or rubber gloves when handling hot peppers. If you don’t have gloves, wash your hands thoroughly with soap and water before touching your face and eyes. Hot peppers can cause serious burns – not something you want to deal with.
Wash and rinse six pint canning jars, keeping them hot until they’re ready for use. Prepare the lids according to the manufacturer’s instructions.
In a large Dutch oven, combine all the ingredients except the cranberries. Bring to a boil over high heat, then reduce the heat slightly and boil gently for five minutes.
Add the cranberries, reduce the heat again, and simmer the mixture for twenty minutes. Be sure to stir often to prevent scorching.
Spoon the hot mixture into clean, hot pint jars, leaving a quarter inch of headspace. Keep the saucepan over low heat while you fill the jars. Use a non-metallic utensil to remove air bubbles, then adjust the headspace if needed. Wipe the rims of the jars with a dampened, clean paper towel.
Next, apply your canning lids and rings, making sure they’re firmly in place. Tighten until they’re fingertip-tight (don’t overtighten).
Process the jars in a boiling water canner for 10 minutes for both half-pints and pints. Adjust for altitude as needed. (High elevation times are 15 minutes for 1,000 to 6,000 feet, and 20 minutes if over 6,000 feet)
Let the jars cool undisturbed for 24 hours. After cooling, check the seals, label the jars, and store them in a cool, dark place.
Serving Cranberry Salsa
Cranberry salsa is super versatile. You can enjoy it with so many things, from fish to chicken and of course, just as a snack in and of itself (you’ll love just spooning it out of the jar into your mouth).
Here are a few more fun ideas:
- As a Dip: Serve it with tortilla chips for a unique twist on traditional salsa.
- Over Protein: Spoon it over grilled chicken, fish, or pork. The tartness of the cranberries pairs beautifully with savory meats.
- On Holiday Dishes: Use it as a topping for holiday turkey or ham. It adds a burst of flavor that complements festive dishes perfectly.
- In Salads: Mix it into a green salad for an unexpected and delicious addition.
Feel free to get creative with how you enjoy it!
Cranberry salsa is ready to serve right out of the jar, so you can simply grab it from the fridge, give it a good stir, and it’s ready to go! No need to add any extra ingredients at serving time. Just dish it out and savor the tangy, sweet, and savory flavors.
It’s also worth noting that, once canned, this recipe is entirely shelf-stable, so it should last (before the jars are opened, of course) on the shelf for at least a year.
Cranberry Salsa
Ingredients
- 12 cups about 2 ¾ lbs rinsed, fresh whole cranberries
- 6 cups chopped red onion
- 4 diced large Serrano peppers
- 1 ½ cups apple cider vinegar, at least 5%
- 1 ½ cups water
- 1 ⅓ cups granulated sugar
- 1 tbsp canning salt
- 6 tbsp clover honey
Instructions
- Wash and rinse six pint sized canning jars, keeping them hot until ready for use. Prepare the lids according to the manufacturer’s instructions.
- In a large Dutch oven, combine all the ingredients except the cranberries. Bring to a boil over high heat, then reduce the heat slightly and boil gently for five minutes.
- Add the cranberries, reduce the heat again, and simmer the mixture for twenty minutes, stirring often to prevent scorching.
- Spoon the hot mixture into clean, hot pint jars, leaving a quarter inch of headspace. Keep the saucepan over low heat while you fill the jars.
- Use a non-metallic utensil to remove air bubbles, then adjust the headspace if needed.
- Wipe the rims of the jars with a dampened, clean paper towel, then apply the two-piece metal canning lids.
- Process the jars in a boiling water canner for 10 minutes, adjusting for altitude as needed.
- Let the jars cool undisturbed for 24 hours. After cooling, check the seals, label the jars, and store them in a cool, dark place.
Notes
Cranberry Canning Recipes
Looking for more ways to preserve Cranberries?
