This gorgeous festive cranberry salsa incorporates the savory southwestern flavors of jalapeno, lime, cilantro, and cumin with the sweet-tart taste of fresh cranberries for a simple appetizer you’ll adore.
I have a homemade cookbook of my favorite holiday recipes that I created years ago. Some are traditions that we’ve made for years in our family, like our land o’ nod cinnamon rolls. This is one that I added a few years back, it’s extremely simple to throw together in just a few minutes and it’s lovely to bring to potlucks to share because it’s such a festive dish with tons of flavor.
To begin, just measure all of the ingredients, except the cream cheese into a mixing bowl and stir to combine. Since the salsa uses a bit of sugar and several spices, you’ll want to place it in the fridge at least an hour before serving to give it time for the flavors to marry.
When you’re ready to serve, spread a block of room temperature cream cheese on a pretty plate or dish of your choosing.
Then spread the festive cranberry salsa over the cream cheese in a nice thick, even layer. This pretty dip glistens with deliciousness and the bits of cilantro add a splash of color and zesty flavor. Arrange your favorite cracker around the dip, such as buttery Ritz, wheat thins, or pita chips.
Cranberries are an excellent source of vitamin C, natural dietary fiber, manganese as well as vitamins E, K, copper, and pantothenic acid. More than 95% of cranberries are processed to make cranberry juice, cranberry sauce, compote or jellies.
Festive Cranberry salsa
1 pkg cranberries, washed, drained and crushed (or very finely chopped)
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 Tbs Lime Juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 c – 1 c. sugar
1 pkg Cream Cheese, softened (room temperature)
In a large mixing bowl combine the cranberries, onion, chopped cilantro, minced jalapeno, lime juice, cumin, salt, and sugar.
Regarding the variation of sugar listed, I generally use about 1/2 a cup, but you can increase this to up to 1 cup to suit the tastebuds of your own family. Fold the ingredients together until well combined. Cover and refrigerate for several hours to let the flavors to amalgamate completely.
To serve, soften a package of cream cheese by letting it set out at room temperature for about 15-20 minutes prior to serving, then spread the cream cheese in an even layer on a plate.
Spread the cranberry salsa evenly over the cream cheese, arrange crackers (such as ritz or wheat thins) around the salsa and serve immediately.
Keto Cranberry Salsa Adaptation
The above recipe can easily be adapted into a keto cranberry salsa for those following a keto diet by replacing the sugar with Swerve instead. Start with 1/3 of a cup, taste and increase to your taste preference. It will be dependent on the tartness of the cranberries. A half-cup of raw cranberries is 7g carbohydrates and 4g fiber, or 3 Net carbs. To serve with easy homemade low-carb crackers/chips, brush low carb tortillas with butter, cut into triangles and bake until crispy.