Introduction

This cranberry salsa with cream cheese is a vibrant and refreshing appetizer that perfectly balances tart, sweet, and spicy flavors. It’s easy to prepare and makes a beautiful, crowd-pleasing addition to any gathering.

A white rectangular cheese block layered at the bottom, topped thickly with a glossy mix of red pomegranate seeds and finely chopped green herbs. Small bits of red onion pieces are scattered within the topping, giving a textured, juicy look. Slices of bright green lime are placed on top and around the edges of the cheese as decoration. The cheese is placed in a white shallow dish, and light brown crackers are neatly arranged in a line around one side of the dish. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz fresh cranberries
1 jalapeño (seeded and chopped)

¼ cup chopped red onion
¼ cup chopped cilantro

½ cup granulated sugar
Juice of 1 lime

Pinch of salt
8 oz block of cream cheese (softened)
Crackers (baguette slices, or pita chips)

Instructions

Step 1: Rinse and dry the fresh cranberries, discarding any soft or blemished ones. Seed and roughly chop the jalapeño for desired heat. Finely chop the red onion and cilantro. Squeeze the lime juice and measure out the sugar and salt. (Tip: Soak chopped onion in cold water for 5 minutes to soften its sharpness.)
Step 2: Place cranberries, jalapeño, and red onion in a food processor. Pulse in short bursts about 8–10 times until small, chunky pieces form but not puree. Adjust with a few more pulses if chunks are too large.
Step 3: Transfer the chopped mixture to a bowl. Stir in cilantro, sugar, lime juice, and salt until sugar mostly dissolves and ingredients are well combined. Taste and adjust sugar, lime, or salt to balance the tartness.

Step 4: Cover and chill the salsa for at least 1 hour, preferably 2–4 hours, to allow flavors to meld and sugar to dissolve fully.
Step 5: On a serving plate, spread the softened cream cheese into an even ½-inch thick layer. If it’s too firm, soften briefly in the microwave for 5–8 seconds.
Step 6: Spoon the chilled cranberry salsa evenly over the cream cheese, leaving a small border if desired. Garnish with extra cilantro leaves, thin lime slices, or chopped pecans for added texture and color.

Step 7: Serve with crackers, baguette slices, or pita chips alongside a spreader or knife for guests to enjoy combining the cream cheese and salsa.

Tips & Variations

For milder heat, remove all jalapeño seeds and ribs before chopping. To increase spice, add more finely diced jalapeño gradually.
Soaking the red onion reduces sharpness without losing flavor, making the salsa smoother on the palate.

Chilling the salsa is key for a sweeter and more balanced taste, so don’t skip this step.
Try garnishing with chopped pecans or toasted walnuts for added crunch.

Storage

Store the cranberry salsa separately in an airtight container in the refrigerator for up to 3 days. Keep the cream cheese covered to prevent drying. Assemble just before serving for the best texture. Leftovers can be gently reheated or enjoyed cold the next day.

How to Serve

The image shows a rectangular block of creamy white cheese as the base layer, topped with a thick, shiny layer of bright red pomegranate seeds mixed with small bits of green herbs and purple-red diced onions. On top of this are three slices of fresh lime arranged neatly. The white plate holding the cheese has a row of golden brown crackers lined up along one side. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the salsa ahead of time?

Yes, the salsa is best made a few hours ahead and chilled to allow the flavors to meld. It can be stored in the refrigerator for up to 3 days.

What if I don’t have a food processor?

You can finely chop the cranberries, jalapeño, and onion by hand, though the texture will be less uniform. Use a sharp knife and aim for small, even pieces.