Cranberry Salsa
Cranberry Salsa with cream cheese is a spicy and sweet combo that is always a hit at parties. We love serving this Cranberry Salsa as an appetizer at Thanksgiving and Christmas.
CRANBERRY SALSA
I find that there are two types of Thanksgiving meal eaters out there. There are those that stay away from appetizers – saving themselves for the main meal, and those who have already thrown in the towel for the day and are looking to prime the pump. I’m the latter.
In the day that is all about eating and giving gratitude, why not eat the day to its fullest. Usually my go-to appetizer are these Stuffed Mushrooms, but when the oven is prime real estate (I only have one oven) a no-bake appetizer like this Cranberry Salsa is a winner.
Not to mention it begs to be made ahead of time, enhancing its flavors with time. This is totally not a recipe I normally go for but the combo of sweet, tart, and spicy is really addicting. I’m sure everyone has a version of this recipe but this is how I like it!
Fresh cranberries are gorgeous this time of year.
I left the seeds in my jalapeno for a little more heat. If you really like it spicy add two jalapenos. The cilantro and green onions are hiding underneath the cranberries but they’re in there.
This is what it looks like right after you process it. You need to let it chill in the fridge for a couple of hours to let the sugar work its magic on the cranberries.
A couple hours later – voila!
I love Ritz crackers with this but they aren’t strong enough to dip with so use a spreader. Triscuits and Wheat Thins are also good here. Some people like to spread the cream cheese on a serving dish and spread the salsa on top. I’m lazy and I really just prefer it spooned on top of a block of cream cheese.
I mean how festive does that look?
OTHER CRANBERRY RECIPES:
- Cranberry and Pecan Brie en Croute
- Cranberry and Feta Pinwheels
- Cranberry Salad
- Pretzel Cranberry Sweet Potatoes
Cranberry Salsa
Ingredients
- 12 ounces fresh cranberries
- 3/4 cup granulated sugar, (add more to taste)
- 1 jalapeno, , seeded and chopped coarsely (leave the seeds in if you like it spicy)
- 1/2 cup cilantro
- 4 green onions
- 2 tablespoons lime juice
- pinch of salt
- 2 8 ounce blocks of cream cheese
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.
LOVED IT
I made, loved it … I agree with all the positive reviews, and would just say … this was something new and unique to me. If you serve this to your family, or bring to party you will have a hit, and can be pretty certain no one else will bring it !!
I’ve made this before and it was a hit! But I could have sworn that your recipe used to have fresh ginger in it also. Right?
I haven’t changed this recipe at all. Shoot maybe it was someone else’s?
Delicious! I started with only 1/3 cup sugar and I thought that was plenty sweet for my taste. I also added some orange zest and juice. This will definitely be a new holiday favorite.
Thank you!
you left out sugar in the ingredience list … perhaps you should edit it
Sharyl,
It’s listed right below the cranberries. I did not leave it out.
Has anyone tried using Monkfruit instead of white sugar?
I really want to make this but I only have a small food processor. I can’t tell from the pictures…did you use a large one? This looks so delicious.
I just use the big Ninja blender and it turns out perfect every time!
Do you use the onion part or the green part (or both) from the green onions? Also, have you ever made a batch and frozen it? I made a test batch tonight for a party we are hosting on 12/3. It is currently in the fridge waiting for the sugar to do it’s magic. IF it turns out delicious, I’m wondering if I can just freeze this batch for 12/3? Note: since I wasn’t sure what part of the green onion to use, I used the white part and about 2 inches or so into the green.
I usually use the green but the white part is great too. And you can freeze it
Have just made this delicious sounding stuff 😋 and the bowl scrapings are certainly good 👌 !
Found I had to blitz quite a lot to get onion/coriander to same size as cranberries …think I’d do them for a bit 1st on their own next time, as cranberries disappear more quickly !
Left half seeds in chilli pepper …definitely spicy enough 😄 may do less next time to cater for all tastes
Looking forward to trying properly with cream cheese soon 🤩
How early can you prep the salsa and it keep in the fridge before serving?
Definitely a few days ahead of time.
We use whipped cream cheese and it make it a lot easier!!! It’s sooo good!!
Nice!
Can this be home canned?
Sure!
Cranberry salsa is so delicious, it’s addictive!
Thank you!
It’s easier when you have all the ingredients and follow the recipe. I usually have to substitute or omit something. Found myself deviating from recipe. Why do I do that? Fabulously sublime with continuous flavors and depth. Perfect for us. I took seeds out of jalapeno. Kept thinking garlic? Glad I didn’t
I’ll make it again after these leftovers are gone. It’s only spicy when you stop eating it.
Thank you!
I made this and we absolutely loved it!! Good flavor and the mild kick of jalapeño adds so much to the dish. Very good
Thank yoU!
Great
Thanks!