Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
3
votes
Cranberry Salsa
This sweet and spicy cranberry salsa is an incredible way to spice up your holidays!
Prep Time
10
minutes
mins
Cook Time
0
minutes
mins
Total Time
10
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
8
Author:
Julie Blanner
Ingredients
12
ounces
fresh cranberries
(1 bag) finely diced
1
cup
white granulated sugar
6
green onions
chopped fine
½
cup
fresh cilantro
chopped
1
small
jalapeño pepper
seeded and finely chopped
Optional
8
ounces
cream cheese
softened
Instructions
Pulse cranberries and sugar in a food processor or blender until you achieve the desired consistency and texture.
Fold in chopped onions, cilantro and jalapeño.
Cover and refrigerate several hours or overnight to allow it to marinate.
Serve as salsa with tortilla chips or place softened cream cheese on serving platter. Spoon salsa over cream cheese and serve with crackers.
Notes
Tips
The smaller you dice your cranberries, the less tangy your salsa will be.
Refrigerate for a few hours to allow the flavors to absorb into each other.
Use the easy sliding bar in the printable recipe card to quickly double or triple ingredients.
Don't want to dice and chop? You can add jalapeño and cilantro leaves into the food processor and pulse once.
Nutrition
Calories:
210
kcal
|
Carbohydrates:
27
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
35
mg
|
Sodium:
105
mg
|
Potassium:
79
mg
|
Fiber:
1
g
|
Sugar:
26
g
|
Vitamin A:
604
IU
|
Vitamin C:
4
mg
|
Calcium:
39
mg
|
Iron:
1
mg