cranberry salsa

Cranberry salsa with whipped cream cheese and a red striped spreader on a white tray with two types of crackers.

Bright red cranberry salsa tastes so stunningly fresh and vibrant! I have yet to take this appetizer to a party and not be obliged to share the recipe. Serve it with sturdy crackers and a mild, spreadable cheese. If you’re cooking a holiday bird, the salsa makes a zippy spread on your turkey sandwich the following day. This recipe was published in the December 2010 issue of Southern Living magazine.

cranberry salsa

Serves: 8
Cooking Time: 10 minutes


  • 12 ounces fresh cranberries (about 3 cups)
  • ¼ cup finely sliced green onions
  • 2 jalapeños, minced
  • 2 tablespoons grated ginger
  • 2 tablespoons fresh lemon juice
  • ½ cup granulated sugar
  • ¼ cup minced fresh cilantro leaves
  • Whipped cream cheese, for serving
  • Crackers, for serving



Rinse, drain, and pick over the cranberries, discarding any that are soft or bruised. Place the cranberries in a food processor or blender and pulse until finely chopped.


Add the green onions, jalapeños, ginger, lemon, and sugar and pulse about four times.


Transfer the salsa to a medium bowl, stir in the cilantro, then cover and refrigerate for at least 4 hours to allow the flavors to develop. Leftovers will last up to 2 weeks refrigerated.


Serve cold or at room temperature with the whipped cream cheese for guests to spread over the crackers.

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