Cranberry Salsa
Our Cranberry Salsa combines fresh cranberries, orange, lime, and sugar with fresh ginger, scallions, cilantro, spices, and jalapenos. It’s fantastic served over cream cheese or simply as a dip for crackers and chips.
- Prep Time: 15 minutes plus overnight
- Total Time: 15 minutes plus overnight
- Yield: 10 servings 1x
- Category: dip, appetizer
- Method: chop
- Cuisine: American
Ingredients
8 ounces fresh cranberries
1/4 cup scallions, sliced (about 2 scallions)
1 jalapeno, stem and seeds removed and diced
1/4 cup fresh cilantro, roughly chopped
1 tablespoon fresh ginger, grated
Orange segments from half an orange, removed from pith and coarsely chopped
Zest from half an orange
1 Tablespoon freshly squeezed lime juice
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 cup granulated sugar
1/4 cup powdered sugar (this will help absorb some of the liquid)
2 8-ounce packages of cream cheese, softened
Crackers or Chips, for serving
Instructions
- Place whole cranberries into a food processor and pulse a few times to break them up into pieces.
- Add the scallions, jalapeno, cilantro, ginger, orange pieces and zest, lime juice, coriander, cumin, granulated and powdered sugar and pulse again just to combine.
- Pour into a bowl and refrigerate for a few hours so the salsa can macerate.
- Meanwhile, using a hand beater, beat the cream cheese to fluffy and spread out on the bottom of a medium serving platter and refrigerate.
- After the salsa macerates, pour into a strainer over a bowl to drain some of the liquid. You could pour the strained salsa over the cream cheese now or refrigerate the bowl and strainer and let drain overnight, then spread over the cream cheese.
- Garnish with a little chopped cilantro, grated orange peel and a few lime wedges.
- Fan the crackers around cream cheese and spread and serve.
Find it online: https://www.afamilyfeast.com/cranberry-salsa/
