This fresh Cranberry Salsa is pureed and served over cream cheese for a spicy-sweet appetizer. From

Cranberry Salsa


Cranberry Salsa:

  • 1 (12oz) bag fresh cranberries, washed
  • 2 jalapeños, stems removed and roughly sliced (keep the seeds in the peppers)
  • 1 small bunch of 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 sugar, more to taste if desired

Serve with:

  • 2 (8oz) packages cream cheese or neufchatel cheese, at room temperature
  • Wheat Thins and Ritz Crackers


  1. Place cranberries, jalapeños, green onions, and cilantro in a food processor. Blend until fine. Transfer mixture to a bowl and stir in the lime juice, salt, and sugar to taste. Allow to macerate, chill, and marry the flavors in the fridge for 2 hours or more.
  2. To serve: spread cream cheese evenly onto two plates. Divide the salsa on top of both plates of cream cheese. Serve with crackers (Wheat Thins and Ritz Crackers are our favorite.)

Recipe Notes

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