Cranberry Salsa with Cheese

Savoury, festive and sure to be a hit at any gathering.
  • Prep time 15 mins
  • Yields 1 1/2 cups
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Kitchen-Friendly Mode
  • Recipe Attribution Fiona Devereaux


  • 3 cups fresh cranberries, rinsed and drained
  • 1/4 cup minced green onions
  • 2 Tbsp jalapeƱo chile peppers, cored, seeded and minced
  • 1/2 cup granulated sugar
  • 1/4 cup minced fresh cilantro leaves
  • 2 Tbsp fresh-squeezed lime juice
  • 2 (8-ounce) packages cream cheese
  • cilantro and whole cranberries for garnish


  • measuring cups and spoons
  • food processor or cutting board and knife
  • bowl
  • plastic wrap


  1. Rinse cranberries and place them in a food processor and pulse until lightly chopped. Don't over-process. Place in a bowl.
  2. Add onions, jalapeño peppers and cilantro leaves to the food processor and process until finely chopped. You can also just chop them finely with a knife.
  3. Add the onion mixture to the cranberries. Add sugar and lime juice.
  4. Cover with plastic wrap and refrigerate overnight, if possible, or for at least 4 hours.
  5. On a serving plate, place cream cheese in the centre and layer the cranberry salsa over the top. Garnish and serve with crackers.

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