Cranberry Salsa with Cream Cheese
What makes this cranberry appetizer so irresistible is how beautifully it balances freshness and creaminess.
Equipment
- Food Processor
- Mixing Bowl
- Spatula or spoon
- Serving plate or platter
- Plastic wrap or lid
Ingredients
For the Cranberry Salsa:
- 12 oz fresh cranberries
- 1 jalapeño seeded and chopped
- ¼ cup chopped red onion
- ¼ cup chopped cilantro
- ½ cup granulated sugar
- Juice of 1 lime
- Pinch of salt
For Serving:
- 8 oz block of cream cheese softened
- Crackers baguette slices, or pita chips
Instructions
Step 1 — Prep your ingredients
- Rinse and dry the fresh cranberries, then pick out any soft or blemished ones.
- Seed and roughly chop the jalapeño (or slice it in half and remove the ribs and seeds if you want milder heat).
- Finely chop the red onion and cilantro.
- Squeeze the lime and measure out the sugar and salt so everything's ready to go.
- Pro tip: If you want less bite from the onion, soak the chopped red onion in cold water for 5 minutes, then drain — it softens the sharpness without losing flavor.
Step 2 — Pulse the cranberries, jalapeño, and onion
- Add the cranberries, jalapeño, and red onion to your food processor bowl.
- Pulse in short bursts (about 8–10 quick pulses), then check texture: you want small, chunky pieces — not a puree.
- If the mixture looks too large, pulse a few more times until the chunks are the size of small peas.
- Pro tip: Use pulses, not continuous blending — it keeps the salsa textural and pretty. Over-blending turns the cranberries mushy.
Step 3 — Combine the salsa ingredients
- Transfer the chopped cranberry mixture to a mixing bowl.
- Stir in the chopped cilantro, granulated sugar, lime juice, and a pinch of salt.
- Mix until the sugar is mostly dissolved and the lime is evenly distributed.
- Pro tip: Taste after stirring — the sugar is balancing the tart cranberries, so adjust 1 tablespoon at a time until it’s bright but not cloying.
Step 4 — Taste and adjust
- Taste the salsa and tweak for balance: add more sugar if it’s too tart, a little more lime if it needs lift, or a touch more salt to round flavors.
- If you want more heat, finely dice half an extra jalapeño and stir it in.
- Pro tip: Flavors round out after chilling, so keep final adjustments gentle — you can always add more after it rests.
Step 5 — Chill (important)
- Cover the bowl with plastic wrap or a lid and chill the salsa for at least 1 hour, preferably 2–4 hours.
- Chilling lets the sugar dissolve fully and the flavors marry, giving the salsa a sweeter, more balanced profile.
Step 6 — Prep the cream cheese base
- Set the 8 oz block of cream cheese on your serving plate and use a spatula to spread it into an even layer about ½-inch thick.
- For a rustic look, leave the edges slightly textured, or smooth it neatly for a more polished presentation.
- Pro tip: If the cream cheese is too firm, microwave it for 5–8 seconds to soften slightly — it should be spreadable but not melted.
Step 7 — Assemble the dish
- Spoon the chilled cranberry salsa evenly over the cream cheese, leaving a small border if you like a clean edge.
- Scatter a few extra cilantro leaves or thin lime slices on top for garnish, or sprinkle chopped pecans for crunch if you want — optional but lovely.
Step 8 — Serve and enjoy
- Serve with crackers, toasted baguette slices, or pita chips. Provide a small spreader or knife so guests can scoop a bit of cream cheese and salsa together.
- For parties, place the platter in the center and replenish crackers as needed.
Notes
Nutritional Value (per serving, approx.)
- Calories: 165
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 19g
- Sugar: 15g
- Fiber: 2g
- Sodium: 95mg
- Cholesterol: 28mg
- Vitamin C: 7mg
- Calcium: 25mg