Cranberry Salsa
Cranberry salsa is a holiday appetizer that is as colorful as it is flavorful. With tangy cranberries and a tang of spice over rich cream cheese, it’s sure to go quick!
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Servings: 6
Calories: 202kcal
Equipment
- Food Processor
Ingredients
- 1 (12 oz bag ) fresh cranberries, rinsed and dried
- 1 small jalapeño, seeded and roughly chopped
- 3 stalks green onion, roughly chopped
- ½ cup granulated sugar
- ¼ cup cilantro leaves
- 2 Tbsp orange juice
- Juice and zest of 1 lime
- Pinch salt
- 8 oz whipped cream cheese
Instructions
- Place all the ingredients (1 (12 oz bag ) fresh cranberries, 1 small jalapeño, 3 stalks green onion, ½ cup granulated sugar, ¼ cup cilantro leaves, 2 Tbsp orange juice, Juice and zest of 1 lime, Pinch salt) in a food processor.
- Pulse about 10-12 times, until the cranberries and the rest of the ingredients are chopped into a fine salsa.
- Transfer the salsa to a bowl and allow to rest for about 20 minutes, until any excess liquid drains from the salsa. Strain off any of this liquid if desired.
- Spread 8 oz whipped cream cheese in a circular pattern on a plate or bowl. Then layer the cranberry salsa over the top. Serve with ritz crackers or tortilla chips. Enjoy!
Video
Notes
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- Whipped Cream Cheese: You could use a block of cream cheese but be sure you let it come to room temperature before serving.
- I tested this recipe for my brother in law, who is a huge fan of cranberry sauce. I wanted to give another recipe on the table that he would love!
- I recommend the straining step if you are going to be placing the salsa on a bed of cream cheese. If not, the salsa will leak quite a bit of liquid onto the cream cheese and may cause it to separate.
- You may need more or less sugar depending on the tartness of your cranberries. I recommend starting with ½ cup of sugar, tasting, then adding more 1 tablespoon at a time until you are satisfied with the sweetness!
- I tested this recipe by spooning over a block of cream cheese but I found the block made it difficult to scoop and my chips kept breaking! The whipped cream cheese is just as creamy but much easier to scoop.
Nutrition
Calories: 202kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 162mg | Potassium: 87mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 666IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 0.2mg
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