Real Recipes From Real Home Cooks ®

cranberry salsa

(7 ratings)
Recipe by
Diane Atherton
PINE MOUNTAIN, GA

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!

(7 ratings)
prep time 10 Min
method No-Cook or Other

Ingredients For cranberry salsa

  • 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

How To Make cranberry salsa

  • 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.
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