Look, we’re all about holiday classics, but using cranberries only for cranberry sauce is just a little too predictable in our book. We like to put them in cranberry recipes, ranging from cocktails to salads to Thanksgiving leftovers, holiday appetizers, and even cranberry salsa.
Why You’ll Love This Cranberry Salsa Recipe
This spiced cranberry salsa recipe is ranking high on our holiday hit list because it’s make-ahead and a super unexpected twist on the classic cranberry flavors. Spiced wine and maple syrup combine with cranberries, and then, just before serving, some red onion and jalapeños are stirred in for a spicy, spiced situation.
We use it instead of cranberry sauce for our roast turkey at Thanksgiving. But it’s also delicious, spooned over toasts and topped with whipped goat cheese, as it is served here.
Recipe Ingredients
This unique cranberry salsa combines the warmth of holiday spices with the freshness of fruit and a hint of heat. Ingredients include:
- 1/2 cup dry red wine
- 1/2 cup pure maple syrup
- 1/4 cup fresh juice from clementines, mandarins, or tangerines
- A 3-inch cinnamon stick and zest of 4 medium mandarin oranges for that spiced, citrusy kick
- 1 bag (12 ounces) of fresh cranberries, sliced for a tart backbone
- 1 medium jalapeño and 1/2 medium red onion, finely diced, adding a spicy and sharp crispness
- Kosher salt and freshly ground black pepper for seasoning
How to Make This Recipe
To make this vibrant cranberry salsa, start by reducing red wine and maple syrup in a pan until syrupy. Add the citrus juice and boil briefly, then incorporate the cinnamon stick, orange zest, and cranberries, cooking just until the cranberries soften slightly. Chill the mixture in the refrigerator to allow the flavors to meld. Just before serving, mix in the jalapeño and red onion, and season with salt and pepper to taste. This process infuses the cranberries with the spiced wine flavor and preserves their fresh texture.
Now go stock up on all your cooking essentials, head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Variations On This Recipe
This salsa is easily adaptable to suit different tastes or occasions:
- Add chopped apples or pears to the cranberry mixture for a sweeter salsa.
- Incorporate a splash of orange liqueur or brandy for an extra depth of flavor.
- Include a second jalapeño or a few dashes of your favorite hot sauce for a spicier kick.
- Replace the red wine with a fruity white wine for a lighter variation.
What to Serve This Recipe With
This mulled wine cranberry salsa is incredibly versatile. It pairs beautifully with creamy cheeses on a cheese platter or as a vibrant topping for grilled chicken, roast pork loin, or turkey.
Serve it over a block of cream cheese with crackers for a quick appetizer, or spoon it onto grilled fish for an unexpected twist. The salsa is also a stunning side for a holiday roast, adding a splash of color and a burst of flavor that complements richer dishes.
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Mulled Wine Spiced Cranberry Salsa Recipe
Ingredients
For The Cranberry Salsa:
- 1/2 cup dry red wine
- 1/2 cup Pure maple syrup
- 1/4 cup fresh clementine, or mandarin, or tangerine juice
- 1 (3-inch) cinnamon stick
- Zest of 4 medium mandarin oranges or 1 orange
- 1 (12 ounce) bag fresh cranberries sliced
- Kosher salt and Freshly ground black pepper
- 1 medium jalapeño ends trimmed, seeded, and small dice
- 1/2 medium red onion small dice
Instructions
- Make The Cranberry Salsa: Bring wine and maple syrup to a boil in a wide shallow pan and reduce by two-thirds until the mixture is syrupy, about 15 minutes. Add the orange juice and boil for another 5 minutes. Add the cinnamon, orange peel, and cranberries and cook for just two more minutes then immediately remove from heat and transfer to a heatproof bowl and place in the refrigerator.Chill mixture until cranberries are cool and they absorb the wine flavors, at least 4 hours or up to overnight. Before serving, stir in the jalapeño and red onion and season well with salt and freshly ground black pepper. TIP: Cranberry salsa can be made up to two days ahead — store refrigerated in an airtight container.
