My Cranberry Salsa is the bright, fresh, and flavorful holiday appetizer that always disappears first. Its sweet tart cranberries, warm ginger, cilantro, and a touch of heat from the jalapenos make it a standout at both Thanksgiving and Christmas gatherings. It looks beautiful on any table and comes together quickly, which makes it perfect for busy holiday cooking.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Equipment You’ll Need
- Food processor
- Mixing bowl
- Spatula
- Serving platter or cheese board
Why You’ll Love This Salsa:
This cranberry salsa tastes festive and refreshing, with a balance of sweet, spicy, and citrusy flavors that wake up any holiday spread. The texture is crisp and vibrant rather than mushy. It’s easy to make ahead, always gets compliments, and feels a little more special than the usual party dips. Plus, it takes just minutes to prepare but looks like something you spent hours crafting.
Ingredients
- 12 ounces cranberries
- 2 to 3 green onions (diced)
- 2 jalapeños (diced finely)
- 1 large handful cilantro (chopped)
- 2 tablespoons ginger (minced)
- 1/2 lemon (juiced)
- 1/2 cup monk fruit (granulated)
- 8 ounces cream cheese (softened)
How To Make It
- Rinse and drain the cranberries and remove any mushy berries.
- Add the cranberries to a food processor such as KitchenAid. I use a 7 cup sized one. Pulse until they are chopped but not mushy.
- Transfer to a mixing bowl and add the green onions, jalapeños, cilantro, ginger, lemon juice, and monk fruit.
- Mix well, cover, and refrigerate for 1 to 3 hours so the flavors blend.
- Spread the softened cream cheese on a serving platter or cheese board.
- Spoon the cranberry salsa over the cream cheese and serve with tortilla chips, crackers, or your favorite dippers. I love MASA & Siete tortilla chips. Discount code COOKINGKATIELADY for 20% off at MASA!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for 4-5 days since this salsa is made with all fresh ingredients with no preservatives!
My Go-To Chips
When it comes to chips, I am super picky about the crunch and flavor. My absolute favorite brands to pair with this salsa are MASA and Siete. MASA chips have that bold, authentic corn flavor with the perfect crisp. Siete’s chips are light, a lot thinner than MASA and grain-free.
Dietary Information
Naturally gluten free and refined sugar free when made with monk fruit. To make it dairy free, use a plant based cream cheese alternative.
Tips or Variations
- Add chopped apple or pear for gentle sweetness and texture.
- Try lime juice instead of lemon for a different citrus note.
- Keep the jalapeño seeds for more heat or add a pinch of crushed red pepper.
- Store salsa (without the cream cheese) in the refrigerator for up to three days.
Fun Fact
Cranberries are one of North America’s few native fruits, which makes them especially fitting for Thanksgiving and winter celebrations.
FAQ’s
Can I make this ahead?
Yes, but it is best same day (1-3 hours prior to serving). Prepare the salsa a day in advance and assemble with cream cheese just before serving.
Can I use frozen cranberries?
You can use frozen cranberries if you thaw and dry them very well.
Can I substitute the monk fruit?
Regular sugar or coconut sugar will work, though flavor and sweetness may vary.
How long does it keep?
Refrigerate leftovers and enjoy within two to three days. Store salsa and cream cheese separately when possible.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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The BEST Cranberry Salsa
Description
My Cranberry Salsa is the bright, fresh, and flavorful holiday appetizer that always disappears first. Its sweet tart cranberries, warm ginger, cilantro, and a touch of heat from the jalapenos make it a standout at both Thanksgiving and Christmas gatherings. It looks beautiful on any table and comes together quickly, which makes it perfect for busy holiday cooking.
Ingredients
Instructions
-
Rinse and drain the cranberries and remove any mushy berries.
-
Add the cranberries to a food processor such as KitchenAid. I use a 7 cup sized one. Pulse until they are chopped but not mushy.
-
Transfer to a mixing bowl and add the green onions, jalapeños, cilantro, ginger, lemon juice, and monk fruit.
-
Mix well, cover, and refrigerate for 1 to 3 hours so the flavors blend.
-
Spread the softened cream cheese on a serving platter or cheese board.
-
Spoon the cranberry salsa over the cream cheese and serve with tortilla chips, crackers, or your favorite dippers. I love MASA & Siete tortilla chips. Discount code COOKINGKATIELADY for 20% off at MASA!
Nutrition Facts
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 243kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 4.5g23%
- Cholesterol 25.5mg9%
- Sodium 92.7mg4%
- Total Carbohydrate 40.7g14%
- Dietary Fiber 0.8g4%
- Sugars 11.7g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Macros are for ALL of the salsa, which is roughly 3 cups.
Please note that my nutrition label is approximate and has slight rounding.
