Fresh, sweet, and spicy are the descriptors that come to mind when I taste this sugar free cranberry salsa. With just a food processor or quality blender, you can whip up this tasty cranberry salsa recipe in about five minutes or less. It’s that easy! And it is perfect for serving to guests on Thanksgiving or for including on a Trim Healthy Mama friendly charcuterie board (along with my Pumpkin Spice Cheddar Cheese Ball).
This is not a new recipe. It is one I have had around for quite some time (because it’s delicious!). But, in an effort to keep on plan this Thanksgiving, I decided to Trim Healthy Mama-fy it. The result is this ridiculously easy to make recipe that, by itself, is a Fuel Pull (FP).
What to Eat with This Cranberry Salsa
My husband and I both like this salsa straight up! However, to eat it “properly,” you can use it in a variety of ways. One is with crackers (such as Trim Healthy Mama’s Shameless Crackers), Whisps, pork rinds, baked low carb tortillas, atop slices of cheese, with sea salt Popcorners, baked Tistitos scoops, atop slices of meat such as salami or summer sausage, with veggies like cucumbers or celery, with slices of apple, and so on. Think on plan and dippable or top-able. Since it is a Fuel Pull, it can be used in pretty much any setting.
Oh–it also goes awesome with white meat such as turkey (maybe a turkey and cranberry salsa sandwich or wrap with Thanksgiving leftovers), chicken, or fish.
A Cream Cheesy Way to Serve This Cranberry Salsa
One traditional way to serve this salsa is to take a whole block of cream cheese (on THM, I’d use a 1/3 fat cream cheese block or a Neufchâtel cheese block) that is at room temperature (and therefore soft) then pour the cranberry salsa over the top of it. Tape your dippers (like crackers or cheese) and scoop the cream cheese along with the cranberry salsa!
Personally, I think the cranberry salsa atop the cream cheese method is a little overkill in the cream cheese (and S) department, so I instead will serve some whipped cream cheese in a bowl and those enjoying it can first smear a little cream cheese on their dipper followed by a spoonful of cranberry salsa.
When to Serve This Cranberry Salsa
This salsa is of course perfect for Thanksgiving or Christmas. It goes great on a fall themed charcuterie board (don’t forget a Pumpkin Spice Cheddar Cheese Ball too) or as a crackers and this salsa type of appetizer for hungry guests to munch on as they await the turkey to finish cooking.
More Fall Recipes
Cinnamon Cranberry Sauce
Sweet Potato Crunch
Low Carb Brussels Sprouts and Kale Slaw with Maple Vinaigrette
TJ’s No-faux Mashed Potatoes
The Best Turkey Gravy
Sugar Free Cranberry Salsa
- 12 ounces (1 bag) fresh cranberries (discard squishy ones)
- ½ cup cilantro (omit if you don't like it)
- ¼ cup
THM Gentle Sweet or equivalent sweetener
- 2 limes (the zest from one and the juice from both)
- 2 jalapeños, stem and most of the seeds removed (unless you like it spicier, then leave all or some of the seeds)
- 1 bunch green onions, roughly cut into chunks, roots discarded
- 10-15 fresh mint leaves
- ½ teaspoon mineral salt
- ¼ teaspoon ground black pepper
- Throw all of the ingredients into the pitcher of a food processor or blender.
- Pulse until chopped into small chunks (careful not to puree or overly chop).
- Cover and refrigerate for 4 hours or overnight before serving.