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Cranberry Salsa
Cranberry salsa puts a unique twist on salsa. Spoon over a block of cream cheese and eat with crackers for a festive holiday appetizer.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
8
to 10
Author:
Amanda Formaro
Equipment
Baking sheets
Mixing bowls
Measuring cups and spoons
Ingredients
2
cups
cranberries
fresh or frozen
¼
cup
brown sugar
1
finely chopped jalapeño
seeds removed
1
clove
garlic
minced
1
lime
zest + juice
¼
tsp
cumin
Pinch
of salt and pepper
1
Tbsp
cilantro
chopped
1
pomegranate
1 8-
oz
block of cream cheese
Instructions
In a medium bowl, toss together cranberries, sugar, jalapeño, garlic, lime zest + juice, cumin, salt, and pepper.
Spread into a parchment paper-lined baking sheet and roast at 450 degrees F for 10 to 15 minutes, or until berries burst.
Remove from pan, leaving the excess juice on the pan, and gently combine with cilantro and pomegranate arils.
Cover and set in the fridge to cool and let the flavors blend (1 hour to overnight).
Place cream cheese on a serving dish and spoon cranberry salsa on top. Serve with an assortment of crackers.