Cranberry Jalapeno Salsa

So make sure what you bring is full of herbs and spices to help digest all of the food and to keep the sickness away!

Make sure you have this condiment on your plate and the colds don’t stand a chance!

The antimicrobial properties in ginger, jalapeno and onions are powerful cold and flu fighters. Sometimes I switch this recipe up a bit. If I have fresh pomegranates, I change the recipe to half cranberries and half pomegranates. But either way, it is delicious.


This is one of my top favorite holiday appetizer recipes. People love it. And really, getting as many of this antimicrobial herbs and spices into your food is a good cold prevention strategy during the holidays.

This is a great appetizer any time of the year really, however I like to take a little extra precaution during all the winter celebrations. It is hard to miss the parties once the holiday seasonal gatherings get under way.

And the truth is, people just keep going, even if they are sick. So bottom line, there will be sick people at the parties. Not trying to be a Scrooge about it, just sayin….

So make sure what you bring is full of herbs and spices to help digest all of the food and to keep the sickness away!

This Cranberry Jalapeno Salsa can be used as a condiment for a main meal or put on crackers and soft cheese and eaten as an appetizer. Ok, I confess, I put some in a bowl and just eat it plain~~~

Here it is, I hope you enjoy it~


Ok, gather your ingredients


Mince the cranberries in a food processer. Well, you can do it by hand with a knife, I’ve done that before, once…


Add green onions and orange juice. You can squeeze your own fresh orange juice or buy it at the store.


Coconut palm sugar is next



Using the smallest grater you have, grate fresh ginger. You don’t want to have big chunks of ginger in your salsa. You want pieces that are finely grated.


Now, use the SHARPEST grater that you have. My small grater isn’t sharp enough to cut through the orange peel. Grate the orange peel and you now have orange zest.



Mince the cilantro



 And the jalapeno. You get to decide how much jalapeno you want…



Stir everything together



Crackers, goat cheese and Cranberry Jalapeno Salsa!


Cranberry Jalapeno Salsa
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  1. 8 cups fresh cranberries
  2. 2 cups minced cilantro leaf
  3. 1 cup chopped green onions
  4. ¾ cup coconut palm sugar or sweetener of choice
  5. 3 tablespoons grated fresh ginger root (use the smallest hole on the grater, you want the tiniest pieces of ginger you can get)
  6. ½ cup fresh squeezed orange juice
  7. 2 tablespoons orange zest
  8. 1 to 3 tablespoons de-seeded and finely minced jalepeno (depending on how spicy you like it)
  1. In a food processor or blender, mince cranberries into small pieces
  2. Put minced cranberries into a bowl
  3. Add the rest of the ingredients except cilantro to the cranberries and mix together thoroughly. Basically you need one orange to get the juice and zest that you need.
  4. Add cilantro
  5. Let sit in a covered bowl for several hours to let flavors develop before serving.
  1. How to Use: Serve as a spread on crackers and cheese. Serve as a salsa for chips or use a garnish for a meal.
  2. Shelf Life: 3 days in the fridge
Living Awareness Institute

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Hello I’m Kami, Welcome to Living Awareness!

I believe every family needs to have someone on board with a working knowledge of natural remedies if you want to take care of your family’s health for real.

When I was growing up, natural remedies was not a mainstream concept like it is now, in fact, you are going to be surprised that I never even heard the word natural remedy until I moved out of the house!

In my early 20’s I met someone by chance that told me about holistic health and herbal medicine. I wondered why nobody had talked to me about it before and had a voracious appetite to learn everything I could.

Now, 30 years later I've helped thousands of people demystify the world of herbal medicine and become empowered in using herbal self-care in their home to prevent illness, take care of common ailments and protect their health naturally.

For 20 years I've had a clinical herbal practice connecting people with plants and their wellness. I've developed and taught herbal curriculum for UCSF School of Nursing and the Integral Health Master’s Degree Program at the California Institute of Integral Studies.

Stick with me! You’ll learn awesome herbal self-care, get inspired to be more self-sufficient in your health care and nourish a deep love for the herbs and how to use them, knowing you are doing the very best you can to care for your wellness.

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