Cranberry Salsa is a spicy-sweet mixture served over a bed of cream cheese. Spoon it onto crackers for a festive appetizer perfect for Christmas or New Year’s Eve.
Cranberry Salsa Holiday Appetizer
This Cranberry Salsa is a holiday must-try. The combination of tart cranberries, bright lime, fresh herbs, and jalapeño heat creates a flavor that’s both surprising and addictive. It’s easy to make in a blender or food processor and shines when served over cream cheese with crackers.
Sweet and spicy in perfect balance, this salsa is ideal for holiday gatherings. Spread cream cheese on a plate, spoon the salsa on top, and serve with your favorite crackers. Adjust the jalapeño quantity to suit your heat preference—seeds add extra heat if you want it spicier.
Ingredients You’ll Need
Simple, fresh ingredients make this salsa quick to prepare:
- Fresh cranberries
- Jalapeños (adjust amount for heat)
- Green onions
- Cilantro
- Granulated sugar
- Lime juice
- Salt
Use a blender or food processor to pulse the ingredients to a chunky-smooth texture. Taste and adjust sugar, lime, or salt as needed.
I like to split the finished salsa between two plates of cream cheese to keep the balance of cooling cream cheese and zesty salsa. This recipe is versatile—use it as a dip, a topping, or part of another appetizer.
Make Ahead and Storage Instructions
- Keep the cranberry salsa and cream cheese separate when making ahead; the salsa can bleed into the cream cheese over time.
- Store leftovers in an airtight container in the refrigerator and use within 3–4 days for best quality.
- You can freeze the cranberry salsa (but not the cream cheese) for up to 2 months. Thaw in the refrigerator before serving.
Cranberry Salsa
Ingredients
Cranberry Salsa:
- 12 oz bag fresh cranberries, washed
- 2 jalapeños, stems removed and roughly sliced (keep the seeds for more heat)
- 1 small bunch green onions, roughly sliced (about 2/3 cup)
- 1/4 cup cilantro, roughly chopped
- 1/2 Tbsp lime juice, fresh or bottled
- 1/4 tsp kosher salt
- 1/2 cup granulated sugar, more to taste if desired
Serve with:
- 16 oz cream cheese or neufchatel, at room temperature
- Wheat Thins, Ritz, or your favorite crackers
Instructions
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Place cranberries, jalapeños, green onions, and cilantro in a food processor. Pulse until the mixture is finely chopped but still has texture. Transfer to a bowl and stir in lime juice, salt, and sugar to taste. Chill in the refrigerator for at least 2 hours to let the flavors meld.
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To serve: Spread cream cheese evenly on one or two plates. Spoon the cranberry salsa over the cream cheese and serve with crackers.
Notes
- If making ahead, keep the salsa and cream cheese separate until serving to avoid color bleed.
- Store leftovers in an airtight container in the refrigerator and consume within 3–4 days.
- You can freeze the salsa (separately from the cream cheese) for up to 2 months; thaw in the refrigerator before using.
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