Cranberry-Tomatillo Salsa Recipe

Staff Writer
Cranberry-Tomatillo Salsa Recipe

Here’s a Mexican-inspired twist on the traditional cranberry sauce. Try this salsa with some turkey breast and prepare yourself for a taste sensation.

Click here to see the Guide to Chiles 101.

Click here to see The Ultimate Thanksgiving Countdown: Getting Saucy.

Deliver Ingredients
4 quarts


  • 5 frozen cranberries, thawed
  • 1 1/4 fresh-squeezed orange juice
  • 1/4 fresh-squeezed lime juice
  • 3/4 orange zest, shredded on a Microplane
  • 3/4 sugar
  • 1 1/4 water
  • 3/4 jicama, cut into eighth-inch dice
  • 1/2 tomatillo-habanero salsa*
  • Kosher salt, to taste


Place the cranberries in the bowl of a food processor, and process until finely chopped. Put chopped cranberries in a large bowl and add the orange juice, lime juice, sugar, and orange zest. Mix well.

Take 2/3 of the mixture and process with the water in a blender until smooth. Return the blended portion of the salsa to the bowl. Mix together well and add the jicama, the tomatillo-habanero salsa and season with salt, to taste. 

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.