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Cranberry Salsa served on a plate over cream cheese with crackers.
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Cranberry Salsa

Bright, zippy, and bursting with festive flavor, this cranberry salsa is the ultimate holiday appetizer. Sweet-tart cranberries meet a hint of heat for a dip that’s as beautiful as it is delicious—perfect with cream cheese, crackers, or a pile of chips!
Prep Time5 minutes
Cook Time0 minutes
Chilling Time4 hours
Total Time4 hours 5 minutes
Course: Appetizer
Cuisine: Tex Mex
Servings: 8
Author: Serene

Ingredients

  • 12 ounces cranberries fresh
  • ⅓ cup cilantro fresh
  • 1 jalapeno roughly chopped (membranes and seeds removed if desired- this will reduce the heat)
  • 4 green onions roughly chopped
  • ½ teaspoon lime juice fresh
  • ¼ teaspoon salt
  • ⅓ cup sugar
  • ½ Bartlett pear
  • 1 8 ounce block cream cheese

Instructions

  • Rinse and dry the cranberries, remove all that are mushy or bruised. 
  • Add cranberries to a food processor and pulse briefly, just to chop them up.
  • Add in the cilantro, jalapeño, green onion, squeeze of lime juice, and salt. Pulse in the processor or blender just to chop up all of the ingredients. Do not blend to a puree.
  • Remove from the processor and spoon into a medium size mixing bowl. Stir in the sugar.
  • Process the pear to a consistency of applesauce, pour into the cranberry salsa. Stir to combine.
  • Cover and chill in the refrigerator for at least 4 hours. Best if chilled overnight.
  • Serve over cream cheese, brie cheese or with crackers or chips. 

Notes

Substitutions: can substitute the pear for an apple or unsweetened applesauce if preferred. 
Storage: salsa can be kept covered in a refrigerator for up to 5 days. 

Nutrition

Serving: 1 | Calories: 138kcal | Carbohydrates: 35g | Sodium: 82mg | Fiber: 2g