Cranberry Salsa

This was my first blog post and the picture is just horrible, but I wanted to bring the recipe back because it’s the perfect Christmas appetizer. So, please forgive the horrible picture and give this yummy appetizer a try.

Over the years I have not been a big cranberry eater. Growing up we did not have cranberries at our holiday dinners. A couple of years ago I did discover cranberry bread, which I now make every Christmas season. Thanks to a co-worker I have a new cranberry dish to add to my cooking repetoire. Cranberry Salsa. Yes, you read that right, Cranberry Salsa. It’s delicious, a perfect blend of tart and spicy mixed with the sweetness of cream cheese. This is a true treat for all cranberry lovers. For those who are unsure about cranberries, give this salsa a try and you will fall in love.

Cranberry Salsa

1 12-oz pkg. fresh cranberries

1/4 c. chopped green onion

1/4 c. packed cilantro, chopped

1 small jalapeno, diced small (remove the seeds, may want to only use half)

1 1/4 c. sugar

1/4 tsp. cumin

2 T. lemon juice

1/4 tsp salt

2 8-oz pkg. cream cheese

Chop cranberries in the food processor, you want them to be a bit chunky.  Chop the other veggies by hand.  Mix the remaining ingredients (except cream cheese) with the veggies and cranberries.  Refrigerate for at least 4 hours or overnight.  When you are ready to serve, spread the cream cheese on a serving plate. Strain the salsa because a lot of liquid comes out as it sits in the fridge. Spoon the cranberry salsa on top. Serve with triscuits or cracker of your choice.

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Comments:

  1. YUM! This does sound tasty! I made a similar salsa with blueberries over the summer, and oh man it was good.
    Also, I understand the whole “old post/bad pics” thing. I want to re-do so many of mine with better photography but haven’t figured out the best way to go about that.