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Cranberry Salsa with Cream Cheese

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Total Time
Prep: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Linda Mattfield, Eugene, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Cranberry Salsa with Cream Cheese

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Prep Time 15 min
Yield 3 cups salsa (2 cups cream cheese)

Ingredients

  • 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
Text Ingredients

Directions

  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.
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