Cranberry Salsa

This cranberry salsa is made with a few simple ingredients and offers sweet and savory flavors in each bite. This jalapeno cranberry salsa is great served with cream cheese as a cream cheese and salsa dip! A must make this holiday season.

Course Appetizers and Snacks

Cuisine American

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Prep Time 10

Additional Time 30

Total Time 40

Servings blocks cream cheese

Calories 32kcal

Author Kelsey

Equipment

Ingredients

12 ounces cranberries rinsed
1 jalapeno pepper
3-4 green onions diced
1/4 teaspoon salt
2/4 cup granulated sugar
2 tablespoons lime juice
2 blocks cream cheese optional

Instructions

Wash and remove any cranberries that are bad in your mixture. Then place in a blender or food processor.
Add in the granulated sugar, salt, and lime juice.
Place jalapeno in as well. I removed the seeds to make it a non-spicy salsa. You can leave seeds or remove. Then add in the green onions.
Pulse until it blends into a salsa texture. Do not blend or it will liquify your mixture. Just quick pulses on the blender are key.
Once done, remove and pour into a bowl. Cover and store the cranberry salsa in the fridge for at least 30 minutes.
Place cream cheese in a bowl, pour some salsa over, and serve with crackers, pretzels, veggies, etc. Or serve the jalapeno cranberry salsa without cream cheese if you want.
Store leftovers in the fridge in an airtight container.

Video

Notes

Spice Factor - Removing the seeds and white membrane from the pepper will make it a mild appetizer. If you like heat keep the seeds.

Lime Juice - I used two small limes for this recipe, but 1 larger one will be enough juice.

Cranberries - You can use frozen cranberries or fresh, I find fresh has the best texture but both work. Just mix straight from being frozen, no need to thaw.

Green Onions - You do not have to add the onions but I find they add a lot of flavor to the salsa recipe.

Storage - Store in an airtight container in the fridge, until ready to serve.

Nutrition