This Cranberry Salsa is a classic appetizer to make around the holidays, it’s great for Thanksgiving, Christmas, or New Year’s Eve. It’s an amazing, simple tart and spicy salsa, that is so good served over cream cheese with crackers. It’s perfect for holiday parties.
This cranberry salsa is such a fresh amazing appetizer. It’s delicious on it’s own with tortilla chips, or my favorite way is to serve it with cream cheese and crackers. It’s got beautiful vibrant colors, and flavor, and is such a yummy spicy, homemade salsa that is perfect for the holiday season.
One of my friends brought this cranberry salsa to a ugly sweater party we had at our house a few years ago, and it’s been a favorite of mine ever since.
It’s so easy to make by tossing everything into a food processor, and it does all the work for you. You only need 6 7 ingredients, a few minutes of time, and voila. Though the flavors do get extra yummy with a couple hours chill time in the fridge.
What ingredients do you need to make Cranberry Salsa?
- fresh cranberries
- fresh cilantro
- green onions
- fresh lime
How to make Cranberry Salsa?
Place the cramberries, green onions, cilantro, and jalapeno into a food processor. Pulse the food processor until it reaches your desired consistency, but don’t mix until it is mushy, you want it a little chunky. Scoop it all up into another bowl, and stir in the sugar, lime juice, and salt. Cover and chill it in the fridge for at least 2 hours.
Pour half the salsa over one block of cream cheese on a plate, and serve with lots of yummy crackers, chips, or bread.
Tips for making Cranberry Salsa:
- This salsa has 1 whole jalapeno in it. You can add the jalapeno seeds, another half jalapeno, or second jalapeno if you want it spicier.
- I like to serve the cranberry salsa directly on a plate piled over a block of cream cheese. You can also spread out the cream cheese on a plate or serving dish and pour the salsa on top of that instead.
- This makes enough salsa to cover two blocks of cream cheese, but I like to serve it one block at a time. Keep half of the salsa until you need it, incase you don’t use it all. The salsa stays good in the fridge for 1 week.
- Ritz crackers are super yummy to serve with this salsa, but not quite strong enough to dip on their own. If you want to spread this dip on Ritz, use a knife.
- You can also serve cranberry salsa with tortilla chips, wheat thins, triscuits, or any of your favorite crackers.
- Another favorite, is serving it up, with cream cheese of course, spread on top of some toasted baguette slices.
- The salsa will release extra juices the longer it sits, you can strain it with a slotted spoon if you want it drier.
This cranberry salsa makes a big bowlful, so it’s perfect for serving up at parties. It’s great anytime of year, but it’s made with fresh cranberries and the easiest time to get them is in the fall/winter season. I promise if you make this everyone will be going back for more, and more, and asking you for the recipe. It’s that good!
More Holiday Appetizers:
- Cheese Ball Recipe
- Taco Dip
- Spinach Dip
- Toasted Ravioli
- Teriyaki Meatballs
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- 12 oz fresh cranberries
- 1/4 cup cilantro
- 1/4 cup chopped green onions (about 6-8 green onions)
- 1 jalapeno (hulled, and seeds removed)
- 1 lime (juiced)
- 1/2 cup granulated sugar
- 1/2 tsp salt (to taste)
- 16 oz cream cheese (optional)
- Rinse your cranberries, and remove any that are too soft and squishy. Dry them with paper towels.
- Add the cranberries, cilantro, green onions, and jalapeno to a food processor.
- Pulse until you have a nice texture in your salsa. You want it chopped up, not mushy.
- Add your mixture to a bowl, and add in your lime juice, sugar, and salt. Stir it all together.
- Cover the bowl and place the salsa in the fridge for at least 2 hours, for the flavors to meddle.
- Serve as is. Or add 1 block of cream cheese to a plate, and scoop half of the cranberry salsa over the top.
- Serve with your choice of chips or crackers.
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