Cranberry Salsa with Cream Cheese Recipe

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Here's a busy host's dream! Stir together the zippy, Christmasy red salsa ahead of time, then just spoon it over a block of cream cheese when guests arrive. —Linda Mattfield, Eugene, Oregon
TOTAL TIME: Prep: 15 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 16 servings


  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 1/2 cup sugar
  • 4 green onions, sliced
  • 1/4 cup finely chopped fresh cilantro
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons minced fresh gingerroot
  • 2 tablespoons lemon juice
  • 2 packages (8 ounces each) cream cheese, softened
  • Assorted crackers


  1. Place cranberries in a food processor; pulse until finely chopped. Transfer to a small bowl; stir in sugar, green onions, cilantro, jalapeno, ginger and lemon juice. Refrigerate, covered, at least 4 hours or overnight.
  2. Place cream cheese on a serving platter; top with cranberry mixture. Serve with crackers. Yield: 3 cups salsa (2 cups cream cheese).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cranberry Salsa with Cream Cheese in Taste of Home Christmas Annual Annual 2015, p18

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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