Cranberry Salsa
User Reviews
4.5
Cranberry Salsa
Description
This Cranberry Salsa brings together fresh cranberries, jalapeño, green onions, and cilantro blended to a fine consistency, then chilled to marry the flavors. Sweetness is adjusted with sugar to balance the tart cranberries, while lime juice and a pinch of salt brighten the mix. The salsa's texture is smooth enough to spread but holds some body from the chopped ingredients.
The salsa is traditionally served by spooning it over blocks of cream cheese, creating a creamy, tangy, and slightly spicy appetizer. Pairing it with sturdy crackers like Wheat Thins or Triscuits helps maintain structure while dipping. Softer crackers such as Ritz may need spreading assistance.
Store the salsa refrigerated for up to 10 days. Sugar quantities can be adjusted depending on the tartness of cranberries and personal sweetness preference. This recipe yields enough salsa for two cream cheese blocks, making it suitable for casual gatherings or holiday parties.
Ingredients
- 12 ounces cranberries fresh
- 3/4 /4 cup granulated sugar (add more to taste)
- 1 jalapeño , seeded and chopped coarsely (leave the seeds in if you like it spicy)
- 1/2 /2 cup cilantro
- 4 green onions
- 2 tablespoons lime juice
- pinch salt
- 2 (8 ounce) cream cheese blocks
Instructions
- Place all of the ingredients in a food processor (EXCEPT CREAM CHEESE) and pulse until desired consistency. I like mine fairly fine. Chill in the fridge for a couple of hours (preferably overnight) to allow the salsa to macerate. Serve over cream cheese and with crackers.
- This makes enough to cover two blocks of cream cheese. Some people prefer to spread the cream cheese on a serving dish with the salsa on top. I prefer to just pour it on top of a block of cream cheese.
- Depending on how tart your cranberries are you may want to add more sugar. This last batch I added a total of 1 cup of sugar.
Notes
- Serve the salsa over cream cheese blocks for a creamy contrast.
- Use sturdy crackers like Wheat Thins or Triscuits for dipping to avoid breakage.
- Adjust sugar quantities based on cranberry tartness and sweetness preference.
- Keep refrigerated; salsa stays good up to 10 days.
User Reviews
Overall Rating
4.5
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