Cranberry Salsa with Cinnamon Chips – Fresh, Festive & Easy

If you’re looking for a fresh, vibrant holiday appetizer that instantly grabs attention, this cranberry salsa with cinnamon chips is the perfect choice. It’s sweet, tangy, and just a little spicy—the kind of dip people try once and can’t stop eating. I first made this recipe for a small gathering in December, and it disappeared within minutes. Since then, it has become one of my most requested winter appetizers.
This easy homemade cranberry salsa recipe is refreshing, unique, and incredibly simple to prepare. With minimal prep time and a handful of ingredients, it’s ideal for holiday parties, potlucks, or cozy nights at home.

Ingredients

For the Cranberry Salsa

2 cups fresh cranberries, rinsed
1 medium jalapeño, seeded and finely chopped
1/2 cup granulated sugar
1 medium apple, peeled and finely diced
1/2 cup fresh coriander, chopped
1/4 cup red onion, finely diced
1 tablespoon fresh lime juice
1/4 teaspoon ground cinnamon

For the Cinnamon Chips

8 medium flour tortillas
3 tablespoons melted butter
1/4 cup granulated sugar
1 teaspoon ground cinnamon

Step-by-Step Instructions

Make the Cranberry Salsa

Add 2 cups fresh cranberries to a food processor and pulse until roughly chopped (avoid pureeing).
Transfer the chopped cranberries to a bowl.
Stir in 1 medium chopped jalapeño, 1/2 cup sugar, 1 finely diced apple, 1/2 cup chopped coriander, 1/4 cup red onion, 1 tablespoon lime juice, and 1/4 teaspoon cinnamon.
Mix well, then cover and refrigerate for at least 1 hour to let the flavors blend.

Make the Cinnamon Chips

Preheat your oven to 180°C (350°F).
Cut 8 flour tortillas into triangles using a knife or pizza cutter.
Brush each tortilla piece lightly with melted butter.
In a small bowl, mix 1/4 cup sugar with 1 teaspoon cinnamon.
Sprinkle the cinnamon-sugar mixture over both sides of the tortilla pieces.
Arrange them in a single layer on a baking sheet and bake for 8–10 minutes, or until crisp and golden.
Let cool completely for extra crunch.

Tips & Variations

Swap the heat level: If you prefer a milder salsa, replace the jalapeño with a small amount of sweet red pepper. If you like it spicy, leave a few seeds in.
Add more fruit: Pineapple, pomegranate arils, or orange zest add extra sweetness and brightness—perfect for holiday gatherings.
Make it chunkier or smoother: Pulse your cranberries lightly for a chunkier texture or longer for a smoother dip depending on your preferred consistency.

Storing & Reheating

Storing the salsa: Keep cranberry salsa in an airtight container in the refrigerator for up to 3 days. The flavors deepen beautifully by the next day.
Freezing: This salsa can be frozen for up to 2 months. Thaw overnight in the fridge and stir well before serving.
Storing cinnamon chips: Once fully cooled, store the chips in an airtight container at room temperature for 3–4 days.
Reheating: Cinnamon chips don’t usually need reheating, but if they lose crispness, warm them in the oven at 150°C (300°F) for 3–4 minutes.

FAQs

Can I make cranberry salsa ahead of time?

Yes! This recipe tastes even better after resting for a few hours or overnight.

Can I use frozen cranberries?

Absolutely. Thaw them completely and pat dry before chopping.

What can I serve with this salsa besides cinnamon chips?

It pairs wonderfully with crackers, toasted baguette slices, or even grilled chicken.

Can I adjust the sweetness?

Yes—simply add more or less sugar depending on your taste.

Is this recipe suitable for parties?

Definitely! It’s colorful, refreshing, and always a crowd-pleaser.

Nutritional Information

(Approximate per serving – based on 8 servings)

Calories: ~185
Protein: 2 g
Carbohydrates: 32 g
Fat: 6 g

This cranberry salsa with cinnamon chips is the perfect blend of sweet, tart, and spicy—ideal for the holiday season or anytime you want a fresh, festive snack. If you try this recipe, let me know how it turned out in the comments below! Don’t forget to share the recipe with friends and explore more of my easy homemade appetizer recipes on the blog. Happy cooking!