This is an awesome light appetizer for the holidays. My sister in law made this for the first time a few years back. I still remember when I saw it I was unsure of what it was. The moment she said it was cranberry salsa I could feel the grin on my face forming. Just because cranberry and salsa don’t usually go. I am not a huge cranberry fan but the moment I tasted this I was HOOKED. I make it every year around the holidays. I should make it more often because that’s how much I love it now.
12 oz cranberries, rinsed
1 bunch cilantro, stems removed
1 small red onion, quartered
1 jalapeño, cut in large pieces (remove seeds if you want mild keep seeds for spicier)
1 cup sugar (more of less to preference)
1 medium lime, juiced
2 t salt
8 oz Cream Cheese, softened
Direction: In food processor add in the cranberries, cilantro, red onion, jalapeños, lime juice and sugar. Pulse until minced. Feel free to leave chunkier if you’d prefer. I like it rather fine. Season the cranberry salsa with salt to taste. Place in the refrigerator for a few hours or overnight. This will help the sugar work with the cranberries.
I’ve seen several recipes for cranberry salsa over the years and they usually use a lot of sugar. You can do that, I just prefer it to be less sweet and get more flavors from the other ingredients. I’d add the sugar slowly and start out with less and see how you like it. Add more if needed.
Once ready to serve spread cream cheese on a serving dish. Mix the cranberry salsa well and top over the cream cheese. Serve with crackers of your choice. You can also make this on mini dishes or cups for individual portions.