A few weeks ago, I posted a roundup of 30 Amazing Appetizers and one of the first recipes I wanted to try for myself was this cranberry salsa from Let’s Dish. The combination of sweet and savory ingredients intrigued me. Can you really eat cranberries and jalapeños together? Yes. Yes you can, and you will love it! 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!
Cranberry Salsa
- 1 (12 oz.) package fresh cranberries
- 1/4 cup chopped green onion
- 1/4 cup chopped fresh cilantro
- 1 small jalapeno pepper, ribs and seeds removed unless you like a lot of heat
- 1 1/4 cups sugar
- 1/4 teaspoon cumin
- 2 tablespoons lemon juice
- Dash of salt
- 2 (8 oz.) packages cream cheese, softened (I only used one because we had so much food, but the recipe makes enough for two)
- Crackers (we used Wheat Thins)
- 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. I left mine overnight and the flavors were fantastic.
- 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.
Danelle says
December 15, 2013 at 3:35 pmI’m so glad you liked it Nicole! 🙂 It’s definitely a MUST make holiday dish at our house now. And the food processor does make it so much easier.
Nicole Burkholder says
December 15, 2013 at 8:31 pmThank you so much for sharing it with us! I have a few more from that roundup that I want to try this season! I’m a sucker for a good appetizer. 🙂
Marjie Briggs says
December 13, 2013 at 10:33 pmWe are such wimps, I can’t fix anything with Jalapenos! It is beautiful, though.
Nicole Burkholder says
December 14, 2013 at 8:16 amThis has NO heat if you take out the seeds and ribs. Honestly. My kids can’t handle spice, and I’m not a huge fan. But you could easily just leave it out. You get green from the cilantro and green onion anyway.
Christina @ Juggling Real Food and Real Life says
December 13, 2013 at 9:19 amLooks so good! The color is fantastic. I’ve been afraid to cook with jalapenos. I hear so many horror stories about trips to the hospital because they got it in their eyes. Any tips?
Nicole Burkholder says
December 13, 2013 at 9:23 amSome people use cooking gloves, but I’m just always careful not to touch the seeds or ribs. That’s where the heat is. If you cut off the top and the tip, you can use a wooden spoon handle to “core” the pepper and then just toss it in with the rest of the stuff in the processor. But that won’t get it as clean, so you’ll still have some heat. I slice it open lengthwise and then use a spoon to scrape the insides out. I’m very cautious because I mindlessly used my fingers to scrape out the innards once and BOY did that burn! I got some in my eyes, but it was just an annoyance, nothing damaging. As long as you use a utensil and not your fingers, you’ll be fine. 🙂
Rhonda says
December 12, 2013 at 3:42 pmThis looks so delicious and has all my favorite ingredients….I might make this for our upcoming Christian dinner at church. Thanks!
Nicole Burkholder says
December 13, 2013 at 9:01 amI just loved how easy it was! I made it the day before Thanksgiving and let all those flavors sit and blend together- it was awesome! Hope you like it!
Joanne/WineLady Cooks says
December 10, 2013 at 4:55 pmI love this appetizer. It’s definitely delicious – and I haven’t tasted it yet – and it’s EASY!. Great holiday dish. Pinned & shared.
Nicole Burkholder says
December 12, 2013 at 1:24 pmAs I tossed everything into the processor, I thought, THIS is worth the extra cleanup. My entire recipe will be done in 10 seconds. 🙂 And it was so good!