cranberry salsa
(7 ratings)
A little sweet heat toned down with cream cheese. This dish has "WOW" factor. Serve this dip at your next holiday gathering or office party and get ready for rave reviews! I love the smokey flavor the Chipolte Pepper Flakes added to this salsa. Freezes well! Enjoy!
(7 ratings)
prep time
10 Min
method
No-Cook or Other
Ingredients For cranberry salsa
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3 cfresh or frozen cranberries
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1/4 cgreen onions, minced
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1/4 cfresh cilantro leaves, minced
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1/4 cbell pepper, chopped (i used red)
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1 Tbspchipotle flakes (or chopped fresh jalapeno peppers)
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zest and juice of 1 lime
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1 Tbspfinely grated fresh ginger
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1 csugar
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1/2 crotel tomatoes
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salt and pepper to taste (i used kosher salt and cayenne pepper)
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2 or 38-ounce blocks of cream cheese (you can easily use 3 blocks of cream cheese)
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crackers and/or chips
How To Make cranberry salsa
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1Rinse, drain, and pick over cranberries, discarding any that are soft or bruised. Place them in a food processor along with green onion, cilantro, bell pepper, and zest & juice of lime; pulse until finely chopped but not mushy. -
2Place the cranberry in a bowl; mix together with sugar, ginger and rotel tomatoes. Add salt and pepper to taste. Cover with plastic wrap and refrigerate at least 4 hours so flavors merge. Don't skip this step, fresh cranberries are tart and bitter. This time is needed to merge the flavors.
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3Bring cream cheese to room temperature before serving. Place cream cheese bricks on serving dish; cover with the dip. Garnish, if desired, and served with crackers and/or chips.
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4NOTE: Rotel Tomatoes can be found in most grocery stores with the Mexican foods. And, also with canned tomatoes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Cranberry Salsa:
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