Make Ahead

No-Cook Cranberry Salsa

November  2, 2009
Author Notes

I'd never thought about cranberry salsa as a compliment to my Thanksgiving menu until putting together the November issue of Working Mother magazine. One of the recipes in our featured cookbook, How to Cook a Turkey and All the Other Trimmings (Tauton Press 2007), was eye-opening for two main reasons: 1) uncooked cranberries when properly balanced with more than just a ton of sugar are bright in flavor and fun in texture and 2) it gains big points for not monopolizing an already busy stove top. I 86'd the pears to let the cranberries be the star and nixed the chilies too to keep it kid friendly. And what would salsa be without a splash of fresh lime juice? The real secret here, though, is agave nectar. Unlike honey which is more pungent tasting, agave nectar adds a creamy sweetness to temper the tart nature of cranberries. This dish only gets better with time, so plan on making it two days in advance. —Jennifer Perillo

  • Serves 1 quart
  • 1 bag cranberries, picked over and rinsed
  • 1 onion, chopped fine
  • freshly squeezed juice of one orange
  • freshly squeezed juice of one lime
  • 1/4 cup agave nectar
  • 1 tablespoon chopped cilantro
  • Salt and freshly ground pepper, to taste
In This Recipe
  1. Add cranberries to the workbowl of a food processor. Pulse until coarsely chopped. Combine with remaining ingredients in a large bowl and stir until well mixed. Store in a sealed container in the refrigerator. Best served two days later, so this requires advance planning but the pay-off is a delicious no-cook condiment.
Contest Entries

See Reviews

See what other Food52ers are saying.

  • mrslarkin
  • crispywaffle
  • Food Blogga
    Food Blogga
  • lastnightsdinner
  • Jennifer Perillo
    Jennifer Perillo
Jennifer Perillo is the Consulting Food Editor at Working Mother magazine, and a regular a contributor to Relish Magazine and She shares stories about food, family and life at her blog In Jennie's Kitchen and in her debut cookbook, Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen (Running Press 2013).