Description
This Cranberry Salsa is a fresh, festive, and flavorful appetizer packed with tart cranberries, citrus, spice, and herbs. Served over a layer of cream cheese with crackers or chips, it’s the perfect balance of sweet, spicy, and creamy.
Ingredients
Units
Scale
- 8 ounces fresh cranberries
- 1/4 cup scallions, sliced (about 2 scallions)
- 1 jalapeño, stem and seeds removed, diced
- 1/4 cup fresh cilantro, roughly chopped
- 1 tablespoon fresh ginger, grated
- Orange segments from half an orange, coarsely chopped
- Zest from half an orange
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
- 2 (8-ounce) packages cream cheese, softened
- Crackers or chips, for serving
Instructions
- In a food processor, pulse cranberries a few times until finely chopped (do not puree). Transfer to a mixing bowl.
- Add scallions, jalapeño, cilantro, ginger, orange segments, orange zest, lime juice, coriander, cumin, granulated sugar, and powdered sugar to the bowl. Mix well.
- Cover and refrigerate for at least 2 hours to let the flavors develop and excess liquid absorb.
- When ready to serve, spread softened cream cheese onto a platter or shallow serving dish.
- Spoon cranberry salsa over the cream cheese, draining any excess liquid first.
- Garnish with extra cilantro or orange zest if desired. Serve with crackers or chips.
Notes
- Use fresh cranberries for the best texture and flavor.
- Letting the salsa chill enhances the flavor and thickens the texture.
- Adjust sugar or jalapeño amount based on personal taste.
Nutrition
- Serving Size: 1/12 of total
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg