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Spicy Cranberry Salsa

This beautiful holiday dish is a big hit at our house. We serve it on wheat or other crispy crackers. Cranberries and various forms of chile peppers combine to make a very nice sweet-heat treat. —Diane Smith, Pine Mountain, Georgia
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    24 servings

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries
  • 1/4 cup coarsely chopped green onions
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup coarsely chopped green pepper
  • 1 tablespoon minced fresh gingerroot
  • 2 to 3 teaspoons ground chipotle pepper
  • 1 medium lime
  • 1 can (10 ounces) diced tomatoes and green chiles, drained
  • 3/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 3 packages (8 ounces each) cream cheese, softened
  • Assorted crackers

Directions

  • Place the first 6 ingredients in a food processor. Finely grate enough zest from lime to measure 2 teaspoons. Cut lime crosswise in half; squeeze juice from lime. Add zest and juice to food processor. Process until coarsely chopped. Transfer to a bowl. Stir in diced tomatoes and green chiles, sugar, salt and cayenne. Refrigerate, covered, at least 4 hours.
  • Arrange cream cheese on a serving platter; top with cranberry salsa. Serve with crackers.
Nutrition Facts
1 serving: 134 calories, 10g fat (6g saturated fat), 29mg cholesterol, 184mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 2g protein.

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