cream cheese block covered in cranberry salsa

Cranberry Salsa with Jalapenos and Cream Cheese

A beautiful and easy holiday appetizer for Christmas or Thanksgiving. This cranberry salsa with jalapenos and cream cheese is a quick, festive and fresh salsa recipe perfect for fall and winter. 

Course Appetizer
Cuisine American
Keyword appetizer, christmas, cranberry, holiday, salsa
Total Time 5 minutes
Servings 12
Calories 69 kcal
Author Darlene Kratz


  • 12 oz bag fresh cranberries
  • 2/3 cup granulated sugar, add more to taste
  • 1 jalapeno, seeded and chopped (leave the seeds in if you like it spicy)
  • 1/4 red onion, chopped
  • 1/4 cup cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon fresh orange juice
  • 1 tsp orange zest
  • 1/4 tsp cumin
  • pinch of salt
  • 1 8 oz block of cream cheese


  1. Rinse and drain the cranberries. Discard any that are soft or wrinkled. 

  2. Place cranberries and all other ingredients except the cream cheese into a bowl of a food processor. 

  3. Pulse until salsa is the desired consistency. 

  4. Cover and place in the refrigerator for a minimum of 2 hours, but preferably overnight. 

  5. Drain and serve over block of cream cheese. 

Recipe Notes

If using a small food processor, you can process the ingredients in batches. You can also mix the sugar in after you've chopped everything.