Best Cranberry Salsa

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Cranberry Salsa is an amazing holiday appetizer served with cream cheese and served with your favorite chips or crackers. You’ll love this fun twist on classic party food!

Every time we bring this dish to a party, it’s an instant hit! Its popularity isn’t a surprise though, as we’ve been doing it for years and are completely obsessed with it ourselves. Everyone expects nachos and salsa at a party, but this makes for a fun party staple. We love how the cranberries make this salsa so fresh and vibrant, and it’s made even better on top of a dollop of cream cheese and some crackers. This recipe is quick and easy to make, the hardest part is just choosing what to dip it in! Pick your favorite biscuit or chip and give it a dip!

cranberry:

Fresh cranberries are usually sold in grocery stores in 12-ounce packages. They are most commonly found in the fall after the cranberry harvest. When using fresh cranberries, rinse them with cool water. Run your fingers through the cranberries to pick out any that are soft or mushy. Rinse the cranberries again before continuing to use them in your recipes.

If you want to use frozen cranberries, you’ll need to thaw them completely before using. In this recipe, we highly recommend fresh cranberries over frozen, as thawed frozen cranberries can be a bit mushy.

Ginger Tip:

This recipe calls for fresh ginger. When working with ginger, it’s easiest to cut off any rough parts before peeling. After peeling, you can easily grate it on a hand grater. Once it gets a little sticky, toss the sticky mess.

Spice Levels for the Best Cranberry Salsa:

The chipotle peppers give this salsa a wonderful kick, but you’re welcome to make this according to your taste preference and use more or less chipotle peppers.

Service suggestion:

A common and popular way to serve cranberry salsa is on top of a dollop of cream cheese. You can also serve it simply like any salsa. It pairs well with Wheat Thins, Ritz crackers, and cornflakes.

A hand holds cookies dipped in cranberry salsa.

Storage Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

If you enjoyed this recipe, you might also be interested in some of my other favorite holiday recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

A cookie on top of a dollop of cream cheese and cranberry salsa.

Cranberry Salsa is an amazing holiday appetizer served with cream cheese and served with your favorite chips or crackers. You’ll love this fun twist on classic party food!

Preparation time 10 minute

total time 10 minute

raw material

  • 12 ounce cranberry
  • 1/4 cup sliced ​​onion
  • 2 black pepper minced
  • 1/4 cup fresh coriander leaves minced
  • 2 tablespoon finely grated fresh ginger
  • 2 tablespoon lemon juice
  • 1/2 cup granulated sugar

instruct

  • Rinse, drain, and pick cranberries (discard any soft or bruised). Place cranberries in a food processor or blender; pulse until chopped but not mushy.

  • Place crushed cranberries in a bowl; toss with scallions, jalapenos, cilantro leaves, and ginger. Pour in the lemon juice and sugar and stir well.

  • Cover with plastic wrap and refrigerate to allow the flavors to develop. It will be a bit sour at first, but it will get more flavorful as it sits.

  • Serve as a regular salsa, but it’s amazing with cream cheese and crackers.

Calories: 56kcal | carbohydrate: 14G | sodium: 1mg | Potassium: 42mg | fiber: 1G | sugar: 11G | Vitamin A: 105unit | Vitamin C: 9.6mg | calcium: 5mg | iron: 0.1mg

Best Cranberry Salad