Fruity Tomato-Cranberry Salsa

Pat Duran


This recipe was given to me in part by a very dear friend in New Mexico many years ago- I'd say about 48 years ago. I have since tweaked it a bit to get the flavor just the way I like it... I hope you like this recipe and use it for the holidays or for those ball games on TV. This is great served with pork chops, baked ham, grilled chicken, and of course the turkey bird-and your favorite tortilla chips-- try it as a sandwich spread too! Just enjoy!


★★★★★ 1 vote

makes about 3 cups +
20 Min


  • 2 c
    fresh cranberries
  • 1/2 c
    coarsely chopped red onion
  • 1 can(s)
    about 20 oz. stewed tomatoes
  • 2 Tbsp
    brown sugar, firmly packed or to taste
  • 1/2 tsp
    each of dijon mustard and horseradish
  • 1 pinch
  • 1/2 tsp
    kosher salt
  • 2 Tbsp
    tomato paste
  • 3/4 c
    crushed pineapple w/juice
  • 1/4 c
    orange juice or fresh lemon juice
  • 3 Tbsp
    cointreau liquor

How to Make Fruity Tomato-Cranberry Salsa


  1. Put the cranberries and onion in a food processor fitted with the metal blade. Chop with the on-off pulses. Add the tomatoes and puree. Or leave a little chunky , if you like it like that.
  2. Transfer to a glass or ceramic bowl. Stir in remaining ingredient in order given. Adjusting taste, if needed. Chill at least one hour before serving to allow flavors to blend.

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