Spring Hill Ranch's Cranberry Sauce and Salsa

Wiley P


2 questions for ya: First, are you still using that boring canned cranberry sauce with your holiday turkey? And how would you like a quick and easy recipe for really top-notch cranberry sauce that (with the addition of just a few ingredients) becomes a fabulous holiday salsa? Well, here they are! Real cranberry sauce like my mother used to make every year *plus* a way to turn it into a sparkling salsa that adds that masterful touch to turkey, chicken, pork all year 'round.


★★★★★ 1 vote

5 Min
20 Min
Stove Top



  • 1 c
    good water
  • 1 c
    granulated white sugar
  • 3/4 lb
    fresh cranberries (or a 12-ounce package of frozen cranberries)

  • 2 medium
    jalapeños, seeded and diced
  • 1 Tbsp
    chopped fresh cilantro (or 1 teaspoon dried cilantro flakes)
  • 1/2 tsp
    ground cumin (freshly ground if possible - it does make a difference!)
  • 2
    green onions, thinly sliced
  • 1 pinch
    ground cinnamon
  • 1 Tbsp
    fresh lime juice

How to Make Spring Hill Ranch's Cranberry Sauce and Salsa


  1. In a medium saucepan over medium high heat, combine the water and sugar. Bring it to a boil, being sure all the sugar dissolves. Add the cranberries and return the pan to a boil. (You might begin hearing the berries begin to "pop".)
    Reduce the heat slightly and simmer for 10 minutes without stirring. Pour the sauce into a bowl and allow it to cool. Cover and refrigerate it until it's time to serve.
  2. To make the sauce into salsa: Once cooled, add the jalapeños, cilantro, cumin, green onions, cinnamon and lime juice and mix lightly. Refrigerate for at least 4 hours to allow the flavors to fester, stirring before serving. Serve chilled or at room temperature.

Printable Recipe Card

About Spring Hill Ranch's Cranberry Sauce and Salsa

Main Ingredient: Fruit
Regional Style: Southwestern

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