Cranberry Salsa
A bright, fresh appetizer that’s equal parts sweet, tart, and a little spicy. The cranberries get reduced with warm spices and coconut sugar to balance the acidity, then served over a layer of soft cream cheese with crackers for scooping. Perfect for holiday gatherings.
Serves 6–8
Ingredients
• 12 oz fresh cranberries, rinsed
• 1 jalapeño, seeded if preferred, roughly chopped
• 3 green onions, roughly chopped
• ½ cup cilantro leaves
• 2–3 tablespoons coconut sugar, to taste
• ¼ teaspoon ground cumin
• Pinch kosher salt
• 1 lime, zested and juiced
• 1 block 8 oz cream cheese, softened
• Crackers for serving
Instructions
Add cranberries, jalapeño, green onions, cilantro, coconut sugar, cumin, salt, lime zest, and lime juice to a food processor. Pulse until finely chopped but still textured, not puréed.
Transfer mixture to a small saucepan and cook over medium heat for 8–12 minutes, stirring occasionally, until slightly thickened and reduced. Let cool to room temperature.
Spread cream cheese into an even ¼-inch layer on a shallow plate or serving platter.
Spoon the cranberry salsa over the cream cheese, leaving a small border around the edges.
Serve with crackers.
Notes
• The salsa can be made a day ahead, stored in the fridge, and assembled just before serving
• Adjust jalapeño seeds based on spice preference
• Add a splash more lime juice if you want extra brightness just before serving
