Cranberry Salsa over Cream Cheese Recipe
Cranberry Salsa over Cream Cheese is a quick appetizer perfect for the holidays, fresh and tangy, ready in minutes.
Equipment
- food processor
Ingredients
Cranberry Salsa Ingredients
- 12 ounces fresh cranberries
- 0.5 cup granulated sugar
- 1 medium jalapeno pepper, deseeded and chopped
- 2 tablespoons sliced green onions
- 0.25 cup cilantro
- 1 tablespoon orange zest
- 2 tablespoons orange juice
Serving Ingredients
- 8 ounces cream cheese, softened for serving
- crackers or fruit slices for serving
Instructions
Preparation
- Add cranberries and sugar to a food processor and pulse until coarsely chopped, about 30 pulses. Stir in jalapeno, onion, cilantro, orange zest, and orange juice, and pulse a few times until these ingredients are roughly chopped and blended with the cranberries. Cover and store in the refrigerator for at least 30 minutes to overnight.
- To serve, arrange cream cheese on a serving tray, strain away juices from the cranberry salsa, and spoon on top of the cream cheese. Serve with assorted crackers or fruit slices.
Notes
Make Ahead Cranberry Salsa can be stored in the refrigerator in an airtight container for up to 7 days. Place cream cheese onto a serving platter 15 to 30 minutes before serving to reach room temperature before topping with salsa.
Nutrition
Serving: 1servingCalories: 53kcalCarbohydrates: 13gProtein: 1gFat: 6gPotassium: 24mgSugar: 8gVitamin A: 15IUVitamin C: 2.2mg
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