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Cranberry Salsa
This Cranberry Salsa with cream cheese is a spicy and sweet combo that is always a hit at parties.
Prep Time 10 minutes
Total Time 10 minutes
Yield 10 servings
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
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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.
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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.
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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.
Recipe Notes
Wheat thins are triscuits are great for serving with this because they are sturdy and won't break. I love it with Ritz crackers but they are too soft and will break with dipping. If you want to use them just make sure you have a spreader with the salsa. As with all salsa, the quantities are approximate and you can adjust to your own preferences. I have kept this in the fridge for up to 10 days and it was still good! I'm not a food safety expert but it does last for a while.