Total TimePrep: 20 min. + chilling
- 1 package (12 ounces) fresh or frozen cranberries
- 1 cup sugar
- 6 green onions, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 package (8 ounces) cream cheese, softened
- Assorted crackers or tortilla chips
- Pulse cranberries and sugar in a food processor until coarsely chopped. Stir together with onions, cilantro and jalapeno. Cover and refrigerate several hours or overnight.
- To serve, place cream cheese on a serving plate. Drain salsa; spoon over cream cheese. Serve with crackers or chips.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 serving: 146 calories, 7g fat (4g saturated fat), 21mg cholesterol, 71mg sodium, 22g carbohydrate (19g sugars, 2g fiber), 1g protein.
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Nov 20, 2018
Fantastic. Everyone always compliments me and asks for the recipe. I found that I like to serve it with Pretzel Thins.
Apr 8, 2018
This is a great salsa. It is pretty color and has great flavor. I use a combo of fresh and frozen cranberries. The combo helps with texture.
Jan 6, 2018
I've made this twice now and no one can seem to get enough of its fresh, spicy, sweet goodness! I get many requests for the recipe and everyone is amazed at the ingredients! Definitely the perfect answer for a winter salsa! Draining is a must, otherwise the cream cheese does curdle, especially IF there is any left! I serve this in a separate dish in the middle of the crackers so they don't get soggy. I love the idea of serving it with turkey as another reader suggested!
Dec 29, 2017
fabulous! What a hit! This was so delicious, so fresh and different from standard salsa. Perfect for Christmas time . I drained it after it sat in the fridge all afternoon which helped with mess and presentation. I had a fairly large jalape?o and it suited the amount of cranberries just fine.
Dec 24, 2017
Very good, VERY Pretty. Make ahead and then drain. If you are using large green onions, only use two. I used more large green onions when I made this one time and it was too much onion taste, so I only use 2 or 6 very small ones.
Dec 12, 2017
Loved the taste. A new family favorite
Dec 4, 2017
Nov 23, 2017
So, so good! This is the perfect blend of sweet and spicy. It tastes great as a dip for crackers & tortilla chips and looks beautiful on your holiday table.
Nov 14, 2017
My advice is to double the reicpe, its outstanding! Didn't use the cream cheese, & didn't miss it, best salsa I've come across.
Dec 26, 2016
I made this salsa for Christmas Eve with my family. Fantastic! Everyone loved it including my twin 12 year olds! It was gone within hours! I'm thinking about adding finely chopped pecans next time (New Years Eve)!!!