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Punch up the holiday table with this zesty Cranberry Salsa. The vibrant colors and flavors make it perfect for Thanksgiving or Christmas dinner.
Can you really eat cranberries and jalapeños together? Yes. Yes you can, and you will love it! The combination of sweet and savory ingredients brings a refreshing punch of flavor to Cranberry Salsa. And honestly, it’s not too spicy. I promise.
This is one of those recipes that seems to have been around forever in one form or another. I’ve seen it in old Taste of Home magazines, church cookbooks and Good Housekeeping. I don’t know why it took me so long to get around to making it for myself.
Try this and you’ll never go back to “shaped like the can” cranberry jelly. We had this for Thanksgiving, but the vibrant greens and reds make it the perfect dish to share at any Christmas party! Be sure to serve it with a hearty cracker that can stand up to the weight of the cream cheese.
Other cranberry recipes you might like:
- Crockpot Express Cranberry Sauce
- Cranberry Apple Butter
- Cranberry White Chocolate Oatmeal Cookies
- Cranberry Punch
I never really liked foods made with cranberries until I started cooking with fresh cranberries. I think my early impressions were created from canned jellies and packaged Craisins. So if you’re skeptical, just give it a chance. You might discover a new favorite!
- 1 12 oz pkg fresh cranberries
- 1/4 cup chopped green onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper ribs and seeds removed unless you like a lot of heat
- 1 1/4 cups sugar
- 2 tbsp lemon juice
- 1/4 tsp cumin
- Dash of salt
- 2 8 oz pkg Cream cheese softened
- Crackers for serving
- Put cranberries, green onion, cilantro and jalapeño in a food processor and pulse until chopped as finely as you like.
- Pour into a bowl with sugar, cumin, lemon juice and salt. Stir.
- Cover and refrigerate at least two hours so the sugar can pull out all the bitterness from the cranberries. (Making this ahead of time and leaving it overnight is great, too.)
- When you're ready to serve, spread cream cheese into a thick layer on a serving plate.
- Spread cranberry salsa evenly over the cream cheese and serve with crackers.
- Serve with hearty crackers like Wheat Thins or Triscuits
- Nutrition info includes salsa only (not crackers)
- Leave in jalapeno seeds for extra heat
- Refrigerate leftovers in an airtight container