Cranberry Salsa

  • Servings: 12
  • Difficulty: easy
  • Print

 This dish is a delicious appetizer and makes enough to cover 2 blocks of cream cheese.


  • 12 oz cranberries (fresh or frozen) chopped (chop by hand or pulse in food processor)
  • 1/4 cup chopped cilantro
  • 1 and 1/4 cup green onions chopped
  • 1- 2 small jalapeno peppers, stems and seeds removed, minced
  • 3 tablespoons fresh lemon or lime juice
  • 1/2 cup white sugar
  • 1 tsp ground ginger
  • 1 pinch salt and pepper
  • Block of cream cheese


  1. Mix all the above ingredients in a glass bowl. Cover and chill for at least 4 hours before serving (best if made the day before).  To serve pour over the top of a block of cream cheese. I only serve half at a time in case it does not all get eaten at once.  We eat it this with wheat thins.

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