Fresh Cranberry Salsa with Cream Cheese and Orange Zest
This vibrant cranberry salsa combines tart fresh cranberries with jalapeño heat, bright orange zest, and fresh herbs for a perfect holiday appetizer. Served over creamy softened cream cheese, it creates an irresistible sweet-and-spicy contrast that's ideal for entertaining. The salsa needs time to meld flavors in the refrigerator, making it an excellent make-ahead option for parties and gatherings.
Ingredients
- 1 12-ounce package fresh cranberries
- ½ cup granulated sugar
- 1 medium jalapeno pepper, deseeded and chopped
- 2 tablespoons green onions, sliced
- ¼ cup cilantro
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 1 8-ounce package cream cheese, softened, for serving
- crackers or fruit slices, for serving(optional)
Instructions
- 1
Add cranberries and sugar to a food processor and pulse until coarsely chopped
- 2
Stir in jalapeno, onion, cilantro, orange zest, and orange juice
- 3
Pulse a few times until ingredients are roughly chopped and blended with cranberries
- 4
Cover and refrigerate for at least 30 minutes to overnight
- 5
Arrange cream cheese on serving tray
- 6
Strain away juices from cranberry salsa and spoon on top of cream cheese
- 7
Serve with crackers or fruit slices
Tips
Strain the salsa juices before serving to prevent the cream cheese from becoming watery and maintain the best presentation.
Make this up to 2 days ahead - the flavors actually improve as they meld together in the refrigerator.
Good to Know
Refrigerate covered for up to 4 days. Drain excess liquid before serving if needed.
Can be made up to 2 days ahead. Actually improves in flavor when chilled overnight.
Serve chilled with crackers, fruit slices, or tortilla chips. Can also be served without cream cheese.
Common Mistakes
Don't skip draining the juices or the cream cheese will become watery and messy.
Substitutions
for more heat
FAQ
Can I make this without a food processor?
Yes, roughly chop cranberries by hand with a sharp knife, though the texture won't be as uniform as using a food processor.
How long will this keep in the refrigerator?
The cranberry salsa will keep covered in the refrigerator for up to 4 days, though it's best within the first 2-3 days.
Can I freeze the cranberry salsa?
Freezing isn't recommended as the cranberries will become mushy when thawed and the texture will be compromised.