Save Recipe

Sign in and save recipe to your profile.

Sign In
Get free recipes sent straight into your inbox!

Cranberry Salsa is an amazing holiday appetizer that is pretty taste served over cream cheese. Fresh cranberries are minced up with jalapeno into a healthy, fresh, and vibrant salsa.

Square cracker scooping some Cranberry Salsa on a white plate.

Fresh cranberries are minced up into a healthy, fresh, and vibrant salsa. It’s served best over a brick of cream cheese with some crackers. I like to use wheat thins, but you can use Ritz or pretty much any other cracker. You can even use tortilla chips!

The first time I had this salsa was more than 10 years ago when my aunt brought it to a family party. It was devoured and became an instant legend. I brought it to a holiday party 5 years ago and I still get emails asking me for the recipe. It’s a hit every single time!

  • How do I prepare fresh cranberries?

    Fresh cranberries are commonly sold in the grocery store in 12 ounce packages. They are most often found in the fall right after the cranberry harvest. When working with fresh cranberries, rinse them under cold water. Run your fingers through the cranberries and pick out any that are soft or mushy. Rinse the cranberries again and proceed to use them in your recipe.

  • How do I use fresh ginger?

    This recipe calls for fresh ginger. When using ginger it is easiest to cut off any knarled spots before peeling. Once peeled you can grate it easily on a hand grater. Once it gets down to a nubbin of stringiness just toss the stringy mess away.

  • What do I serve cranberry salsa with?

    A common and popular way to serve cranberry salsa is over a brick of cream cheese. You can also serve it up plain as you would any salsa. It pairs well with Wheat Thins, Ritz crackers, and tortilla chips. 

Cranberry Salsa Over Cream Cheese on a white rectangular plate.

If you like this recipe, you may also be interested in some of my other holiday recipe favorites:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Square cracker scooping some Cranberry Salsa on a white plate.
Fresh cranberries are minced up with jalapeno into a healthy, fresh, and vibrant salsa.
Prep Time 10 minutes
Total Time 10 minutes
Ingredients
  • 12 oz cranberries
  • 1/4 cup sliced green onions
  • 2 jalapeños minced
  • 1/4 cup fresh cilantro leaves minced
  • 2 tablespoons finely grated fresh ginger
  • 2 tablespoons lemon juice
  • 1/2 cup sugar
Instructions
  • Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place cranberries in a food processor or blender; pulse until finely chopped but not mushy.
  • Place crushed cranberries in a bowl; mix together with green onions, jalapeños, cilantro leaves, and ginger. Pour lemon juice and sugar over and stir together.
  • Cover with plastic wrap and refrigerate and allow flavors to develop. It will be a bit tart begin with, but as it is allowed to sit it will develop even more flavor.
  • Can be served as a plain salsa, but is amazing served over cream cheese with crackers.
Notes

Nutrition

Calories: 56kcal | Carbohydrates: 14g | Sodium: 1mg | Potassium: 42mg | Fiber: 1g | Sugar: 11g | Vitamin A: 105IU | Vitamin C: 9.6mg | Calcium: 5mg | Iron: 0.1mg
Course: Appetizer
Cuisine: American
Keyword: Cranberry Salsa

55 Comment threads
39 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
65 Comment authors
  Subscribe  
newest oldest most voted
Notify of
Barbara Nicki Lee Seavey

5 stars
The absolute best! Just got on line to find this recipe again for this years Christmas Party. Last year I could not make enough!

Lyn Toney

5 stars
I made this for Thanksgiving this year, and it was a hit. I was thinking about making as gifts. How long would this last in the frig?

This should be good for up to a week in the fridge.

Melissa Simmons

5 stars
Have made this several times for the family and all have loved it. fast easy and yummy.

CHERISH

5 stars
This was a huge!!! hit at work. Probably the most popular thing I’ve ever brought. Just amazing! Thank you!

Reyna

This was a huge hit with my family, and friends. I also, made it for last year’s Christmas potluck at my son’s school. Needless to say, they LOVED it!

Thank you!

Sue

Can you use frozen cranberries or is it better to have them fresh?

Kay

I used frozen and it came out fine. Just be sure to not let them thaw before putting in the food processor.

Dana

I served this with Fritos scoops it was a big hit!

Patricia Walker

5 stars
I just finished making this recipe, it’s chilling in the frig. Oh my goodness!!!! It smells so delicious and is so beautiful. Very easy to make. The colors will add vibrancy to our Christmas appetizer table. I think this is the best recipe I’ve ever gotten online.

Thank you!!

Ghostwtr

5 stars
This was a huge hit. They say 2 jalapeño peppers but the size should be kept in mind. I like the lemon flavor but some add lime. I actually added an orange the third time I made it and loved it and I put everything through my food grinder on medium. Great recipe!

Denise Beaton

4 stars
A friend bought this dish to our Christmas Party. It was an immediate hit. Fresh, tasty and healthy. .

CJ McElroy

5 stars
There was a lot of “juice” after it sat for a few hours. Is this normal? It was annoying around the cream cheese. I would have strained it if I had anticipated the problem. Otherwise, good.

Sharin

Best recipe! I make it every year for many occasions and definite crowd pleaser!

MV

5 stars
I absolutely love this salsa!!! Was still good 3-4 days after making and maybe longer if it wasn’t all gone. Will now try the jalapeno cranberry sauce recipe.

Cindy

5 stars
Great over cream cheese and served with crackers, but also on the day after Thanksgiving leftover sandwich!

This all sounds good, especially if newsletters come once weekly, not daily. Looking forward to following what looks to be a solid site. Love the comment section, very helpful hints as well as comments can be read before making, thus avoiding a negative that could have been avoided before wasting all of the ingredients and the time involved in putting the whole recipe together.

Become a Member

Sign up to save recipes in you recipe book, write reviews and more!

Sign up with

By signing up you agree to thestayathomechef.com's terms of use and privacy policy.