Fresh Cranberry Salsa with Jalapeño, Orange & Yacon Syrup
Looking for a vibrant, refreshing appetizer that steals the show at your next holiday gathering, potluck, or game day party? This Fresh Cranberry Salsa strikes the perfect balance of tangy, spicy, and sweet — a crowd favorite whether served in crisp endive cups or with gluten-free chips.
I love pairing it with Jackson’s Sweet Potato Chips for a crunchy, satisfying contrast that feels indulgent yet nourishing.
Packed with antioxidant-rich cranberries, vitamin C from fresh orange juice, and gut-friendly yacon syrup — a prebiotic, low-glycemic sweetener — this salsa supports digestion while tasting like a treat. Jalapeño adds a gentle metabolism boost, and cilantro aids natural detoxification.
I first made this recipe for my Wellness Workshop series: Food as Medicine: Gut Health & Anti-Inflammatory Foods Workshop, and it quickly became a favorite. It’s quick to prepare, beautiful to serve, and always the first dish to disappear — proof that healthy food can be vibrant, flavorful, and fun.
Bright and festive Fresh Cranberry Salsa made with cranberries, jalapeño, orange juice, and yacon syrup, served in crisp endive cups and alongside Jackson’s Sweet Potato Chips. This vibrant, antioxidant-rich holiday appetizer is gut-friendly, gluten-free, and perfect for parties or game day gatherings.
Makes: ~2 cups
Prep time: 10 minutes
Chill time: 30 minutes
Ingredients
1 (12 oz) bag fresh cranberries, rinsed and dried
1 small jalapeño, seeded and roughly chopped (use ½ for mild heat)
¼ cup red onion, roughly chopped
¼ cup fresh cilantro leaves (or parsley, if preferred)
½ cup fresh orange juice (about 1 large orange)
2–3 Tbsp yacon syrup (to taste)
Zest of 1 lime (and 1–2 Tbsp juice, optional for brightness)
Pinch of salt
Instructions
For a deeper flavor, roast half the cranberries at 400°F for 8–10 minutes before blending — this softens their tartness beautifully.
Add cranberries, jalapeño, red onion, and cilantro to a food processor. Pulse 8–10 times until finely chopped — you want texture, not purée.
Transfer to a bowl. Stir in orange juice, yacon syrup, lime zest (and juice, if using), and salt.
Cover and refrigerate for at least 30 minutes to let the flavors meld.
Serve in endive cups, over vegan cheese, or with sweet potato chips. Garnish with a sprig of cilantro or pomegranate arils for color.
Storage Tip
This salsa keeps well for 3–4 days in the refrigerator and tastes even better the next day once the flavors have blended.
Fresh Cranberry Salsa — a vibrant, gut-healthy holiday appetizer made with cranberries, jalapeño, and orange juice. Naturally sweetened with yacon syrup and perfect with Jackson’s Sweet Potato Chips or endive cups. Gluten-free, dairy-free, and bursting with flavor.
