Diane Hopson Smith Recipe

Cranberry Salsa

By Diane Hopson Smith DeeDee2011


Rating:
Prep Time:
Method:
No-Cook or Other
Comments:

A little sweet heat toned down with cream cheese.

This dish has "WOW" factor.

Serve this dip at your next holiday gathering or office party and get ready for rave reviews!

I love the smokey flavor the Chipolte Pepper Flakes added to this salsa.

Freezes well!
Enjoy!

Ingredients

3 c
fresh or frozen cranberries
1/4 c
green onions, minced
1/4 c
fresh cilantro leaves, minced
1/4 c
bell pepper, chopped (i used red)
1 Tbsp
chipotle flakes (or chopped fresh jalapeno peppers)
zest and juice of 1 lime
1 Tbsp
finely grated fresh ginger
1 c
sugar
1/2 c
rotel tomatoes
salt and pepper to taste (i used kosher salt and cayenne pepper)
2 or 3
8-ounce blocks of cream cheese (you can easily use 3 blocks of cream cheese)
crackers and/or chips

Directions Step-By-Step

1
Rinse, drain, and pick over cranberries, discarding any that are soft or bruised. Place them in a food processor along with green onion, cilantro, bell pepper, and zest & juice of lime; pulse until finely chopped but not mushy.
2
Place the cranberry in a bowl; mix together with sugar, ginger and rotel tomatoes. Add salt and pepper to taste. Cover with plastic wrap and refrigerate at least 4 hours so flavors merge. Don't skip this step, fresh cranberries are tart and bitter. This time is needed to merge the flavors.
3
Bring cream cheese to room temperature before serving. Place cream cheese bricks on serving dish; cover with the dip. Garnish, if desired, and served with crackers and/or chips.
4
NOTE: Rotel Tomatoes can be found in most grocery stores with the Mexican foods. And, also with canned tomatoes.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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83 Comments

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Terri Esteban Terri4
Dec 8, 2014
I have wanted to try this for so long and this Thanksgiving I finally did. On a scale of 1 - 10, I give this recipe at least a 20! Wow, it was so flavorful and delicious, I have half a batch in my freezer and I will be making more for Christmas & New Years. I don't know if this has ever won a blue ribbon but if not it deserves another look!!! I can honestly say this is the best salsa I've ever tasted, thank you for sharing it Diane Hopson Smith.
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Diane Hopson Smith DeeDee2011
Dec 21, 2013
Thank you Lisa, it really is a very wonderful salsa. Once you get started eating it, it's hard to stop. A very nice sweet heat.
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Diane Hopson Smith DeeDee2011
Dec 21, 2013
Sasha nothing in this dish taste raw at all. Refridgerating for 4 hours seems to do the trick.
user
Lisa Nicometi Garrow Pantry Cleaner 2sweetinc
Dec 21, 2013
Im sure this recipe can be adjusted. I personally love the taste of raw veggies. Thats what salsas usually are, right? Well I have been to restaurants that have more of a pureed salsa, not sure if veggies are cooked or not. Either way I love this recipe! Think it deserves a blue ribbon! So creative, who would of ever thought? Well Diane did!! ;)