Cranberry jalapeño salsa is the bright red and green dip that steals the show at every Christmas party. Fresh cranberries are pulsed with jalapeño, cilantro, green onions, lime juice, and sugar, then chilled so the flavors mellow. Spoon it over a block of cream cheese and serve it with crackers, and people will hover around the plate all night.
It is sweet, tart, spicy, and creamy all at once. It takes 15 minutes in a food processor with no cooking, and it actually tastes better made a day ahead.
Serve it with cheese straws or next to my hot pepper cranberry jam and a cranberry pecan cheese log.
JUMP TO
- Why You’ll Love This Cranberry Jalapeño Salsa
- What Is Cranberry Jalapeño Salsa?
- Ingredients
- Kitchen Equipment
- Ingredient Tips
- How to Make Cranberry Jalapeño Salsa
- Expert Tips for Perfect Cranberry Jalapeño Salsa
- Delicious Variations
- What to Serve with Cranberry Jalapeño Salsa
- Storage Instructions
- Can You Make It Ahead?
- Common Mistakes to Avoid
- Estimated Nutrition
- Frequently Asked Questions
- Conclusion
Why You’ll Love This Cranberry Jalapeño Salsa
This colorful dip is festive, fast, and addictive.
Christmas Colors
Red cranberries and green herbs.
No Cooking
Just a food processor.
Sweet and Spicy
Balanced flavor with a gentle kick.
Better Made Ahead
The flavors blend overnight.
Uses Fresh Cranberries
A great use for a bag in season.
What Is Cranberry Jalapeño Salsa?
Cranberry jalapeño salsa is a no-cook relish made from raw cranberries, hot peppers, herbs, and citrus. It became a viral holiday appetizer because it is so pretty and easy.
Raw cranberries are very tart, so sugar and a chilling time soften them and draw out their juice.
It is most often served over a block of softened cream cheese, which cools the heat and makes it a creamy dip.
Ingredients
Salsa
| Ingredient | Amount | Purpose |
|---|---|---|
| Fresh cranberries, rinsed | 12 ounces | Tart base |
| Granulated sugar | ½ to ¾ cup | Balances tartness |
| Jalapeños, seeded and chopped | 1 to 2 | Heat |
| Fresh cilantro | ¼ cup | Freshness |
| Green onions, chopped | 3 | Mild onion flavor |
| Fresh lime juice | 2 tablespoons | Brightness |
| Salt | ⅛ teaspoon | Balance |
To Serve
| Ingredient | Amount | Purpose |
|---|---|---|
| Cream cheese, softened | 2 blocks (8 ounces each) | Creamy base |
| Crackers or pita chips | 1 box | For dipping |
Kitchen Equipment
- Food processor
- Mixing bowl
- Serving platter
- Spatula
Ingredient Tips
Fresh or Frozen Cranberries
Frozen work; thaw and drain first.
Control the Heat
Remove seeds for mild; leave some for spicy.
Taste for Sugar
Cranberries vary in tartness.
Full-Fat Cream Cheese
Holds its shape on the platter.
Herb Swap
Use mint or parsley if you dislike cilantro.
How to Make Cranberry Jalapeño Salsa
Step 1: Chop the Cranberries
Pulse the cranberries in a food processor 6 to 8 times until coarsely chopped, not puréed.
Step 2: Add the Rest
Add the sugar, jalapeño, cilantro, green onions, lime juice, and salt. Pulse 3 to 4 more times to combine.
Step 3: Chill
Transfer to a bowl, cover, and refrigerate at least 4 hours or overnight.
Step 4: Prepare the Base
Spread the softened cream cheese on a platter or set the blocks side by side.
Step 5: Serve
Drain any extra juice from the salsa and spoon it over the cream cheese. Serve with crackers.
Expert Tips for Perfect Cranberry Jalapeño Salsa
Do Not Over-Pulse
You want chunky texture, not a purée.
Chill Overnight
It softens the cranberries and mellows the heat.
Drain Before Serving
Extra juice makes the platter messy.
Wear Gloves
When handling jalapeños.
Taste Before Serving
Adjust sugar or lime.
Delicious Variations
Cranberry Pineapple
Add ½ cup crushed pineapple.
Orange Zest
Add 1 teaspoon orange zest.
Goat Cheese Base
Serve over goat cheese instead.
Extra Spicy
Add a serrano pepper.
Honey Sweetened
Use honey in place of sugar.
What to Serve with Cranberry Jalapeño Salsa
Serve with buttery crackers, pita chips, or tortilla chips.
It is also great spooned over brie, turkey sliders, or grilled chicken.
Add it to a holiday appetizer table with bacon wrapped dates and a cheese board.
Storage Instructions
| Storage Method | How Long | Best Practice |
|---|---|---|
| Refrigerator (salsa) | 5 days | Covered container |
| Freezer (salsa) | 2 months | Freezer container; drain after thawing |
| Room Temperature (with cream cheese) | 2 hours max | Dairy |
Store salsa and cream cheese separately.
Stir and drain the salsa before serving again.
Can You Make It Ahead?
Make the salsa 1 to 2 days ahead; it gets better.
Assemble over cream cheese right before serving.
Common Mistakes to Avoid
Puréeing
Turns it into a sauce.
Skipping the Chill
Too tart and harsh.
Not Draining
Watery platter.
Too Much Jalapeño
Overpowers the fruit.
Cold Cream Cheese
Hard to dip; soften first.
Estimated Nutrition
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 210 |
| Carbohydrates | 18g |
| Protein | 3g |
| Fat | 14g |
| Saturated Fat | 8g |
| Fiber | 1g |
| Sugar | 14g |
| Sodium | 160mg |
| Cholesterol | 45mg |
Estimate per serving without crackers, based on 10 servings.
Frequently Asked Questions
Can I use frozen cranberries?
Yes. Thaw and drain them before pulsing.
How far ahead can I make cranberry jalapeño salsa?
Up to 2 days ahead. It tastes even better after resting overnight.
Is cranberry jalapeño salsa spicy?
It has a mild to medium kick. Remove the jalapeño seeds for less heat.
What do you serve it with?
Crackers, pita chips, or tortilla chips, usually over a block of cream cheese.
Can I freeze it?
Yes. Freeze the salsa alone for up to 2 months and drain after thawing.
Conclusion
Cranberry jalapeño salsa is bright, festive, and incredibly easy, a perfect holiday party dip.
Make it a day ahead, spoon it over cream cheese, and enjoy the compliments.
PrintCranberry Jalapeño Salsa Over Cream Cheese (Holiday Dip)
Fresh cranberries pulsed with jalapeño, cilantro, green onion, lime, and sugar, spooned over cream cheese and served with crackers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes plus chilling
- Yield: 10 servings 1x
- Category: Appetizers
- Method: No-Cook
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Salsa:
12 ounces fresh cranberries, rinsed
½ to ¾ cup granulated sugar
1 to 2 jalapeños, seeded and chopped
¼ cup fresh cilantro
3 green onions, chopped
2 tablespoons fresh lime juice
⅛ teaspoon salt
To Serve:
2 blocks (8 ounces each) cream cheese, softened
1 box crackers or pita chips
Instructions
Pulse the cranberries in a food processor 6 to 8 times until coarsely chopped, not puréed.
Add the sugar, jalapeño, cilantro, green onions, lime juice, and salt. Pulse 3 to 4 more times to combine.
Transfer to a bowl, cover, and refrigerate at least 4 hours or overnight.
Spread the softened cream cheese on a platter or set the blocks side by side.
Drain any extra juice from the salsa and spoon it over the cream cheese. Serve with crackers.
Notes
Chill at least 4 hours.
Drain before serving.
Adjust sugar to taste.
Make up to 2 days ahead.
Nutrition
- Serving Size: About ¼ cup salsa with cream cheese
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
