Cranberry salsa is a bright balance of spicy and sweet that appeals to everyone. Quick to make and easy to serve, it’s an ideal holiday appetizer or party snack.
A simple, well-made salsa is one of life’s little pleasures. This cranberry version combines tart berries with apple, peppers and fresh herbs for a lively, slightly spicy spread that pairs wonderfully with sturdy crackers, sliced baguette or apple slices.
Serve it at holiday gatherings or any time you want an easy, festive appetizer. It’s impressive, colorful and always a crowd-pleaser.
Ingredients
You’ll need the following:
- Frozen cranberries – Thawed frozen cranberries work best for convenience. If fresh cranberries are available, you can use them; they produce a firmer, relish-like texture with less liquid.
- Granulated sugar – Adds sweetness to balance the tart berries; use a sugar substitute if preferred.
- Granny Smith apple – A tart apple provides crispness and brightness; Cortland or another tart variety also work.
- Poblano pepper – Mild heat and rich flavor. Substitute jalapeño or a hotter pepper if you want more spice.
- Fresh herbs – This recipe uses cilantro and chives for freshness, plus a touch of ginger paste for warmth.
- Pinch of salt – Enhances the flavors; omit for a low-sodium diet.
- Cream cheese – Regular softened cream cheese for serving; reduced-fat versions work but will be less creamy.
How to Make
1. Place all ingredients except the cream cheese into the bowl of a large food processor fitted with the sharp blade.
2. Pulse to your preferred texture. Fewer pulses give a chunkier salsa; pulse longer for a finer spread.
3. Transfer the salsa to a covered container and refrigerate for 1–2 hours so the flavors meld and deepen.
4. When ready to serve, arrange softened blocks of cream cheese on serving platters and spread the chilled salsa evenly over each block.
5. Offer crackers, baguette slices, apple slices or pita chips for dipping and enjoy.
Storing
Store leftover salsa in an airtight container in the refrigerator for 3–5 days. Avoid storing the salsa on top of the cream cheese long-term, as the juices can make the cheese soggy and affect texture.
Tips and Tricks
- Use fresh cranberries if they’re in season for a firmer, relish-style salsa.
- For more heat, substitute jalapeño or another spicy pepper.
- This salsa offers a great balance of sweet and spicy—perfect for holiday spreads and casual entertaining.
- Good serving options include sturdy crackers (Triscuits or Wheat Thins), baguette slices, apple slices or pita chips.
Recipe
- 16 oz frozen cranberries, thawed
- 3/4 cup granulated sugar
- 1 large Granny Smith apple, cored and roughly chopped
- 1 small poblano pepper, seeded and diced
- 3/4 cup fresh cilantro leaves
- 2 tsp chives
- 1/4 tsp ginger paste
- Pinch of salt
- Two 8 oz blocks cream cheese, softened, for serving
Instructions
- Add all ingredients except the cream cheese to a food processor with a sharp blade.
- Pulse until you reach your desired consistency—chunky or smooth.
- Cover and chill the salsa for 1–2 hours to allow flavors to meld.
- Place softened cream cheese on serving platters and spread the chilled salsa over the top.
- Serve immediately with crackers, bread or fruit slices.
Nutrition (per serving)
Approximately 136 kcal. Nutrition will vary based on portion size and specific ingredients used.
Recipe adapted from the original source.