Ingredients
Equipment
Method
Make the cranberry salsa
- Pulse fresh cranberries in a food processor until finely chopped, then stop to scrape down if large pieces remain. You want a very small-chopped texture with no big chunks.
- Transfer the cranberry mixture to a bowl and stir in sugar, sliced green onions, minced jalapeno, chopped cilantro, lime juice, and salt. Mix until the sugar is fully moistened and the salsa looks evenly speckled.
- Cover and chill at 40°F for at least 1 hour so the flavors meld. The salsa should thicken slightly and taste brighter after chilling.
Assemble and serve
- Spread softened cream cheese onto a serving plate in an even layer. Aim for a smooth top so the cranberry mixture sits evenly.
- Spoon the chilled cranberry mixture over the top just before serving. Keep some of the red juices on the surface for a glossy look.
- Serve the cranberry cream cheese spread with crackers for dipping and scooping. Arrange crackers around the board for easy serving.
Notes
Pro tip: Seed and mince the jalapeno finely for even heat, and taste the salsa after chilling—if you want it milder, reduce jalapeno or add a pinch more salt. Refrigerate the salsa and the assembled spread separately for up to 3 days; assemble right before serving so the crackers stay crisp. Freezing is not recommended because the cranberry salsa texture can soften when thawed. For a lower-fat option, use low-fat or whipped cream cheese while keeping the salsa ingredients the same.