Cranberry Salsa is the perfect appetizer for the holidays. I am not a fan of too much spice but i jalapeno is just right for this dish. I served the Cranberry Salsa over softened cream cheese with crackers, tortilla chips, and cubes of sourdough bread. In addition I had very thinly sliced piecs of serrano ham. A piece of the bread with cream cheese, salsa and a bite of serrano ham…to die for!
After Thanksgiving, I made a turkey sandwich topped with the salsa and it was sooo good. Definitely worth making this holiday season!
Cranberry Salsa
INGREDIENTS:
- 12 ounces fresh cranberries
- 3/4 cup granulated sugar, (add more to taste)
- 1 jalapeno, seeded and chopped coarsely (leave the seeds in if you like it spicy)
- 1/2 cup cilantro
- 4 green onions
- 2 tablespoons lime juice
- pinch of salt
- 2 (8 ounce) blocks of cream cheese
- Crackers or tortilla chips
DIRECTIONS:
- Place all of the ingredients in a food processor (EXCEPT CREAM CHEESE) and pulse until desired consistency. I like mine fairly fine. Chill in the fridge for a couple of hours (preferably overnight) to allow the salsa to macerate. Serve over cream cheese and with crackers.
- This makes enough to cover two blocks of cream cheese. Some people prefer to spread the cream cheese on a serving dish with the salsa on top. I prefer to just pour it on top of a block of cream cheese.
- Depending on how tart your cranberries are you may want to add more sugar. This last batch I added a total of 1 cup of sugar.
- NOTE: Wheat thins or triscuits are great for serving with this because they are sturdy and won’t break. I love it with Ritz crackers but they are too soft and will break with dipping. If you want to use them just make sure you have a spreader with the salsa. As with all salsa, the quantities are approximate and you can adjust to your own preferences. I have kept this in the fridge for up to 10 days and it was still good! I’m not a food safety expert but it does last for a while.
Recipe from Thegirlwhoateeverything.com
Fork Lore 