Fresh Cranberry and Tangerine Salsa

Preparation info

  • Difficulty


  • Makes about

    1 quart

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Now here’s a pan-North American twist on our chunky salsa—Mexico to Maine! It’s fresh and uncooked and is an excellent accompaniment to roast turkey. Try it at Thanksgiving, when fresh cranberries and tangerines are widely available in the market. You’ll find it terrific with ham, pork, and game, and it’s also nice with smoked meats and sausages.


  • 3 cups (12 ounces) fresh or frozen cranberries (that’s the size of the bags sold nationwide)
  • 2 tangerines, scrubbed
  • ½ cup chopped fresh cilantro or mint leaves, or a combination
  • 1 cup sugar, or to taste
  • 2 tablespoons fresh lemon juice
  • Drops of your favorite hot sauce to taste
  • ¾ cup finely chopped, lightly toasted walnuts or pecans


Wash and Pick over the cranberries. Cut the tangerines into eighths, peel and all, and pick out all the seeds. Place the cranberries, tangerines, cilantro or mint, sugar, lemon juice, and hot sauce in a food processor and chop in short bursts until relatively fine. Be careful not to overprocess; you still want some texture. Taste for sweetness and add more sugar if desired. Allow to sit for at least 2 hours while the flavors develop. Stir in the nuts just before serving so they don’t get soggy. Store the salsa (without nuts) covered in the refrigerator for up to 3 days, or in the freezer for up to 2 months.