Cranberry Salsa

Name: Cranberry Salsa
Prep time: 5 min
Total time: 4 h 5 min
Yield: 8 serving
Ingredients: 12 ounces cranberries; ⅓ cup cilantro; 1 Jalapeño; 4 green onions; ½ teaspoon lime juice; ¼ teaspoon salt; ⅓ cup sugar; ½ Bartlett pear; 1 ounce block cream cheese

User Reviews

0.0

0 reviews

Unrated

Prep Time
5 mins
Chilling Time
4 hrs
Total Time
4 hrs 5 mins
Servings
8
Calories
138 kcal
Course
Appetizer
Cuisine
Tex-Mex

Cranberry Salsa

Tiffany Henry

Report

Bright, zippy, and bursting with festive flavor, this cranberry salsa is the ultimate holiday appetizer. Sweet-tart cranberries meet a hint of heat for a dip that’s as beautiful as it is delicious—perfect with cream cheese, crackers, or a pile of chips!

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

12 ounces cranberries fresh
⅓ cup cilantro fresh
1 Jalapeño roughly chopped (membranes and seeds removed if desired- this will reduce the heat)
4 green onions roughly chopped
½ teaspoon lime juice fresh
¼ teaspoon salt
⅓ cup sugar
½ Bartlett pear
1 ounce block cream cheese

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Rinse and dry the cranberries, remove all that are mushy or bruised.
Add cranberries to a food processor and pulse briefly, just to chop them up.
Add in the cilantro, jalapeño, green onion, squeeze of lime juice, and salt. Pulse in the processor or blender just to chop up all of the ingredients. Do not blend to a puree.
Remove from the processor and spoon into a medium size mixing bowl. Stir in the sugar.
Process the pear to a consistency of applesauce, pour into the cranberry salsa. Stir to combine.
Cover and chill in the refrigerator for at least 4 hours. Best if chilled overnight.
Serve over cream cheese, brie cheese or with crackers or chips.

Notes

Substitutions: can substitute the pear for an apple or unsweetened applesauce if preferred.
Storage: salsa can be kept covered in a refrigerator for up to 5 days.