Cranberry Salsa
Cranberry Salsa is spicy, sweet, and served over a bed of cream cheese. Smother it on some crackers for a delicious holiday appetizer for Christmas or New Year’s Eve.
Cranberry Salsa Holiday Appetizer
If there is one new, unique recipe that you MUST try this holiday season, this Cranberry Salsa is it! It took me forever to get around to trying it and I cannot believe how delicious it turned out! I brought it to a party and a few people stopped in their tracks and were like, “Who made this? And what is it? It’s AMAZING!” Now that’s saying something!
This Cranberry Salsa is the PERFECT blend of sweet and heat! It’s best served over a layer of cream cheese and spread on crackers. I am ready for more right now, but will have to wait until Christmas or NYE before I make it again. That’s going to be a long wait, haha!
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Ingredients You’ll Need
The ingredients are simple:
- cranberries
- jalapeños
- green onions
- cilantro
- sugar
- lime juice
- salt
Pull out your food processor or blender and voila! Delicious spicy-sweet Cranberry Salsa!
I thought this Cranberry Salsa had a good heat to it with the two jalapeños, but my spicy lovin’ husband wanted more jalapeños, so consider your heat tolerance when adding the jalapeños. I put the whole pepper, seeds and all, besides the stem in it.
I split our salsa in half onto two plates of cream cheese to have an equal ratio of spicy-sweet salsa to cooling cream cheese. I also have another recipe coming up on Sunday using this salsa in another wonderful holiday appetizer, so stay tuned!
Make Ahead and Storage INstructions
- If making ahead of time, keep the cranberry salsa and cream cheese separate until ready to serve. The salsa tends to bleed into the cream cheese the longer it is stored.
- Store leftovers in an airtight container in the refrigerator and consume within 3-4 days for best results.
- Cranberry salsa can also be frozen for up to 2 months separately from the cream cheese. Let it come to room temperature in the fridge.
Cranberry Salsa
Ingredients
Cranberry Salsa:
- 12 oz bag fresh cranberries, washed
- 2 jalapeños, stems removed and roughly sliced (keep the seeds in the peppers)
- 1 small bunch of green onions, roughly sliced (about ⅔ cup)
- ¼ cup cilantro, roughly chopped
- ½ Tbsp lime juice, fresh or bottled
- ¼ tsp kosher salt
- ½ cup granulated sugar, more to taste if desired
Serve with:
- 16 oz cream cheese or neufchatel cheese, at room temperature
- Wheat Thins and Ritz Crackers
Instructions
- Place cranberries, jalapeños, green onions, and cilantro in a food processor. Blend until fine. Transfer mixture to a bowl and stir in the lime juice, salt, and sugar to taste. Allow to macerate, chill, and marry the flavors in the fridge for 2 hours or more.
- To serve: spread cream cheese evenly onto two plates. Divide the salsa on top of both plates of cream cheese. Serve with crackers (Wheat Thins and Ritz Crackers are our favorite.)
Notes
- If making ahead of time, keep the cranberry salsa and cream cheese separate until ready to serve. The salsa tends to bleed into the cream cheese the longer it is stored.
- Store leftovers in an airtight container in the refrigerator and consume within 3-4 days for best results.
- Cranberry salsa can also be frozen for up to 2 months separately from the cream cheese. Let it come to room temperature in the fridge.
Did you make this?
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Could you make the salsa a day ahead and leave it in the fridge overnight?
Yes! I would wait to top it on the cream cheese though, because it will bleed into the cream cheese the longer it is stored.
I made this, then made the roll ups with it. Huge hit!! My co-workers ate the entire batch and have requested more. Today, I’m making much more to have and share. Thank you. a triumph!
Yay! That’s great! Thanks for taking the time to comment on your experience with the recipe.
If I am unable to get fresh cranberries, what would you suggest I swap for them? Could I use canned cranberry sauce, and less sugar?
Can you get frozen? That would be my first suggestion. If not, then go ahead and try the whole berry cranberry sauce. You might not even need any sugar. Good luck!
do you think I could use thawed frozen cranberries??
I would rinse them under cold water until the water runs clear and then proceed with the recipe. 🙂 Good luck!
Cranberry salsa? Love that idea! It looks gorgeous too!
Yeah, it sounds a little weird, but is so flipping delicious!
Haha! Were you quoting me?!? I LOVED this!!!
I might be… 😉 So glad you like it!
I just love the sound of cranberries in this salsa! I’ll bet it just adds an unreal tangy flavor!
It’s unlike anything you will ever try, in a good way! Seriously everyone at my party was like, “Who made this, and what is it?! It’s delicious!”
Mexican is my family’s fave! This is the perfect way to make it fun anf festive!
It’s surprisingly delicious. The sweet and savory marry perfectly!
This looks like something I will have to try. I love fresh cranberries but never thought to pair them with lime and cilantro. I bet it’s fantastic!