Gingered Cran-Orange Salsa over Cream Cheese Recipe

4 1 1
Gingered Cran-Orange Salsa over Cream Cheese Recipe
Gingered Cran-Orange Salsa over Cream Cheese Recipe photo by Taste of Home
Publisher Photo

Gingered Cran-Orange Salsa over Cream Cheese Recipe

Read Reviews
4 1 1
Publisher Photo
Fresh cranberries make and unusual, but sensational salsa, which is great in the fall when cranberries are readily available. This brilliant red appetizer will attract party goers to it.—Jerri Gradert, Lincoln, Nebraska
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups fresh cranberries, rinsed and patted dry
  • 1 cup fresh cilantro leaves
  • 6 tablespoons sugar
  • 1-1/2 teaspoons chopped seeded jalapeno pepper
  • 3/4 teaspoon minced fresh gingerroot
  • 1/4 cup chopped pecans
  • 3 tablespoons thinly sliced green onions, divided
  • 1 tablespoon orange juice
  • Assorted crackers or baked pita chips

Directions

Place cream cheese on a rimmed serving plate.
In a food processor, combine the cranberries, cilantro, sugar, jalapeno and ginger; cover and pulse until finely chopped. Stir in the pecans, 2 tablespoons green onions and orange juice. Spoon over cream cheese; sprinkle with remaining green onion. Serve with crackers. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Gingered Cran-Orange Salsa over Cream Cheese in Appetizers for Every Occasion 2012 2012, p7

Nutritional Facts

2-1/2 tablespoons salsa with 2 tablespoons cream cheese (calculated without crackers): 171 calories, 13g fat (6g saturated fat), 31mg cholesterol, 86mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 3g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups fresh cranberries, rinsed and patted dry
  • 1 cup fresh cilantro leaves
  • 6 tablespoons sugar
  • 1-1/2 teaspoons chopped seeded jalapeno pepper
  • 3/4 teaspoon minced fresh gingerroot
  • 1/4 cup chopped pecans
  • 3 tablespoons thinly sliced green onions, divided
  • 1 tablespoon orange juice
  • Assorted crackers or baked pita chips
  1. Place cream cheese on a rimmed serving plate.
  2. In a food processor, combine the cranberries, cilantro, sugar, jalapeno and ginger; cover and pulse until finely chopped. Stir in the pecans, 2 tablespoons green onions and orange juice. Spoon over cream cheese; sprinkle with remaining green onion. Serve with crackers. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Gingered Cran-Orange Salsa over Cream Cheese in Appetizers for Every Occasion 2012 2012, p7

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sjbrown62 User ID: 8178672 215695
Reviewed Dec. 23, 2014

"This recipe taste great. I made the day ahead of use and chilled in refrig for flavors to mix. The picture look like there is a lot of juice, but not so. It is kind of dry. I wondered if a step was omitted in the instructions like cooking the cranberries???"

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