Cranberry Salsa with cream cheese is a sweet-and-spicy crowd-pleaser that’s perfect for holiday parties.
CRANBERRY SALSA
Some people skip appetizers to save room for the main course, while others—myself included—like to nibble all day. When oven space is limited, a no-bake appetizer like this cranberry salsa over cream cheese is ideal: it’s fast to make, can be prepared ahead of time, and develops even better flavor after chilling.
The balance of tart cranberries, bright lime, fresh herbs, and a hit of jalapeño is addictive. This version is quick and straightforward, and it’s easy to adjust sugar or heat to suit your taste.
Fresh cranberries are beautiful and flavorful this time of year.
I left the jalapeño seeds in for extra heat; remove them or add a second jalapeño for a milder or spicier salsa. The cilantro and green onions are blended in for freshness.
After processing, let the salsa chill for a few hours (or overnight) so the sugar softens the cranberries and the flavors meld.
I like to serve this with crunchy crackers. Sturdier options like Triscuits or Wheat Thins stand up best to scooping; Ritz crackers work if you spread the cream cheese first.
A simple presentation—salsa spooned over a block of cream cheese—looks festive and is easy to serve.
OTHER CRANBERRY RECIPES:
- Cranberry and Pecan Brie en Croute
- Easy Cranberry Sauce
- Cranberry and Feta Pinwheels
- Cranberry Salad
- Pretzel Cranberry Sweet Potatoes
Ingredients
- 12 ounces fresh cranberries
- 3/4 cup granulated sugar (add more to taste)
- 1 jalapeño, seeded and coarsely chopped (leave seeds in if you prefer more heat)
- 1/2 cup cilantro
- 4 green onions
- 2 tablespoons lime juice
- Pinch of salt
- Two 8-ounce blocks of cream cheese
Instructions
- Place all ingredients except the cream cheese into a food processor and pulse until you reach the desired consistency. I prefer it fairly fine.
- Chill the salsa in the refrigerator for a couple of hours, or preferably overnight, so it can macerate and the flavors meld.
- Serve the salsa spooned over blocks of cream cheese or spread the cream cheese on a serving dish and top with salsa.
- Taste the salsa after chilling and add more sugar if the cranberries are very tart; some batches may need up to 1 cup of sugar total.
Notes
Choose sturdy crackers for serving—Triscuits or Wheat Thins work well. Ritz crackers are tasty but soft, so use a spreader if serving with them. Quantities can be adjusted to your preference. Stored in an airtight container, the salsa will keep in the refrigerator for several days; I’ve kept it up to 10 days with good results.
Cuisine: American • Course: Appetizer • Author: Christy Denney