Posted by Tara on Friday, December 19th, 2014
I enjoy creating new recipes for Christmas each year. This recipe was inspired by a photo I thought I pinned to Pinterest but never could find when I wanted to make the dish. So I have created my own recipe for Christmas Cranbery Salsa. It can be served with corn chips. But I like to spread the salsa over 2 bricks of soft cream cheese and dip Wheat Thins or Pita Chips in the salsa. It’s tart and sweet at the same time with a hint of cilantro, orange zest, and a jalapeno pepper. Remove the seeds from the jalapeno for a milder salsa or leave the seeds for a hotter version. Either way this dish makes a festive party appetizer. I took it to my daughter’s Christmas program reception last night and found the following note on my empty dish:
Place the following ingredients into a food processor and pulse until ingredients are finely chopped:
- 1 12 oz package fresh whole cranberries
- 1 handful fresh cilantro (about a cup)
- 1 small purple onion – skin removed and onion quartered
- 1 jalapeno pepper – remove seeds for mild salsa, leave seeds for some heat
- zest of one orange
- 2 1/4 ounce packets of unflavored gelatin
- 2 Tablespoons lime juice
- 1 cup sugar – More or less to suit your tastebuds
Pulse all ingredients until cranberries and onions are finely chopped, but not pureed. Pour salsa into a large bowl, cover and place in refrigerator at least 4 hours. While salsa is chilling, let 2 8 oz packages of cream cheese set on counter to soften. Spread cream cheese over a pretty plate or dish, then top with the salsa. Serve with pita chips, Wheat Thins, or Triscuits. Refrigerate leftovers IF there are any leftover!
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