Cranberry Apple Salsa (Paleo, AIP, Vegan)
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This cranberry salsa comes together really quickly with just a handful of ingredients. It’s super fresh tasting and goes well with meat, fish, and veggies. It’s perfect as a condiment for holiday meals. It is AIP/Paleo, gluten-free, and vegan.
Thanksgiving is right around the corner! I can't believe how fast it's all gone by this year. I couldn't resist getting some cranberries and playing around with some recipes. I love how simple and versatile this one is (and healthy!). While it's perfect for holiday meals, it really works great for so many other things too.
I think of this as more of a condiment but my husband says it would be good as a stand-alone salad or side dish, kind of like a slaw. You would maybe just chop the ingredients a little bigger if it's going to be a salad type thing. It's up to you how you want to use it!
- Fresh Cranberries- Fresh really is the best way to go here but in a pinch, you might be able to get away with frozen.
- Granny Smith Apples- Really any type of apple will work fine. Make sure they're organic if possible.
- Lemon Juice- This will prevent the apples from browning and ties all the flavors together really nicely.
- Maple Syrup- This offsets the tartness of the cranberries. Honey would work well too.
- Mint Leaves- Mint pairs really well with cranberry and works great in this dish. Just be sure to use fresh mint if possible.
- Fresh Grated Ginger- I use the edge of a spoon to peel the skin of the ginger and then grate it. This adds a hint of spice to the salsa. If you don't like that, just omit this. If you need to substitute ginger powder, go with about 1/8 tsp.
- Garlic Cloves- Fresh is ideal but you could use garlic powder if needed. Use 1/4 tsp garlic powder in place of the 2 cloves.
- Yellow Onion- Again, fresh is best but if needed, use about 1/4 tsp onion powder in place of the 1 tbsp fresh.
- Sea Salt- Pink Himalayan is a good option because of its trace mineral content.
Uses for Cranberry Salsa
- Dip for chips and veggies
- In wraps
- Topping on meats, fish, and vegetables
- Condiment/dressing on salads
- Use as a standalone salad/side dish
The recipe calls for blending the ingredients in a food processor but how much you chop the mixture is up to you. If you want a chunkier salsa/relish, blend it less.
I use a cute mini food processor like this one because is it a lot easier to pull out of the cabinet and use it quickly and then wash it up when I'm done. Plus, a smaller food processor does a better job than a larger one when you have a small amount of food to blend.
Alternatively, you could skip the food processor entirely and just dice everything really small. It looks more like a really pretty salad if you do it this way.
This will stay fresh in the fridge for 3-4 days. I don’t recommend freezing it.
*If you like the heart-shaped sauce dish in the picture above you can find a set of those here.
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I hope you enjoyed this recipe. If you made it, leave a comment below and let me know what you thought. I'd love to hear from you!
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- Small food processor (optional)
- 1/2 cup fresh cranberries
- 1 cup Granny Smith apples, diced
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 6 fresh mint leaves
- 1/2 tsp fresh grated ginger
- 2 garlic cloves, (about 1 tsp)
- 1 tbsp yellow onion, diced
- sea salt to taste
- Combine all ingredients in a food processor and blend into tiny pieces or desired consistency.
- Storage: Keep in a tightly sealed container in the fridge for up to 3 or 4 days.
- Fresh Grated Ginger- If you need to substitute ginger powder, go with about 1/8 tsp.
- Garlic Cloves- Use 1/4 tsp garlic powder in place of the 2 cloves.
- Yellow Onion- Use about 1/4 tsp onion powder in place of the 1 tbsp fresh.