Are you ready for December entertaining? If you’d like to make a really tasty, cranberry-seasonal appetizer that’s SUPER EASY, try this cranberry salsa that has a bit of kick from jalapeno. Absolutely super.
For Thanksgiving, every year, I make my cranberry relish. It’s a raw relish, and I remember my mother making something similar one year when I was probably a teenager. I took her recipe (cranberries, oranges, sugar) and made a few additions (ground ginger and apple) and that’s been my go-to cranberry relish ever since. Now when I found THIS appetizer recipe, back in 2008, it sounded so similar to that regular raw cranberry relish, but it’s an appetizer. And it has jalapeno chile in it. And cumin. Oh, and cilantro. It’s such an unlikely combination, but it sure does work.
If you’re having a smaller crowd, make half the recipe below – I used the full 12 ounces of cranberries – and I have quite a lot of this.
What’s the best part – how EASY it is to make. First whiz up a medium jalapeno (more if you like spicy) and a couple of green onions – they need to be finely minced. Then add in the fresh cranberries, sugar, cilantro and ground cumin. Whiz that up for 15+ seconds, pulsing, maybe scraping down the sides at least once, and it’s DONE. Scoop out into a container and refrigerate it for at least a few hours, preferably overnight – which gives the sugar a chance to dissolve and the flavors to come together. If you like spice (heat) add 2 jalapenos. When I tasted it – when I made it – I thought whoa – this is going to be too hot, but when it’s spread on a cracker with cream cheese, it totally mellows out the heat. Next time I will be adding more jalapeno to it.
At least 2 hours before you’re ready to serve this take out the 8-ounce block of cream cheese and let it sit out in its package, to soften. Yes, it will be fine – and it will be soft and spreadable when that time is up. Put it out on a serving plate and nicely spread the salsa on top and add crackers or tortilla chips and you’re done. I happened to have some of Trader Joe’s pumpkin raisin cracker/toasts which were just super with this.
What’s GOOD: everything about this is good – easy, quick, and extremely tasty. I couple of days after I made this and served it, I had it for lunch. That was my lunch – crackers, cheese (protein) and fruit, albeit with sugar added in. I’ll definitely be making this again and again.
What’s NOT: I can’t think of anything that isn’t great about this appetizer. Make it, okay?
* Exported from MasterCook *
Cranberry Salsa with Cream Cheese
Recipe By: Adapted very slightly from Cookbook Junkies (blog)
Serving Size: 10
12 ounces fresh cranberries
3/4 cup sugar
1 medium jalapeno chile pepper — chopped (use more if you enjoy the heat)
2 tbsp cilantro
1 tsp ground cumin
2 green onions — chopped
8 ounces cream cheese
A cilantro leaf or two for garnish
Tortilla chips, crackers or petite toasts for serving
NOTE: make the cranberry salsa the day before, if possible, or at least 6-8 hours ahead so the sugar has time to dissolve and the flavors to meld. If you like spicy food, add more jalapeno. Some recipes call for 2 of them. If you taste the mixture you may think it’s spicy with just one jalapeno, but once you add cream cheese to the bite, you’ll hardly notice the heat from the jalapeno.
1. Allow cream cheese block to sit out at room temp (in the package) for a full 2 hours to soften.
2. SALSA: In a food processor add the jalapeno and green onions first, and whiz those up first so they’re very small. Then add all of the ingredients, except the cream cheese and blend until it’s finely minced, but so the cranberries still have just a little bit of form.
2. You can buy whipped cream cheese, or whip it yourself, or just use fully softened cream cheese and place on the plate.
3. Pour the salsa over the cream cheese and serve with tortilla chips, crackers, or petite toasts.
Per Serving: 157 Calories; 8g Fat (44.6% calories from fat); 2g Protein; 20g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 69mg Sodium.