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Gingered Cran-Orange Salsa over Cream Cheese

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 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


  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition 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.

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