Ingredients
Equipment
Method
Make the cranberry salsa
- Pulse the fresh cranberries in a food processor until they are finely chopped and look uniformly minced.
- Stir the chopped cranberries with the sugar, sliced green onions, minced jalapeño, chopped cilantro, lime juice, and salt until the mixture looks evenly glossy.
Chill and assemble
- Cover and chill the cranberry mixture for at least 1 hour so the flavors meld and the salsa thickens slightly.
- Spread the softened cream cheese onto a serving plate in an even layer for a smooth base.
- Spoon the chilled cranberry mixture over the top just before serving so the jeweled red color stays fresh.
- Serve the spread with crackers on the side for scooping.
Notes
Pro tip: Soften the cream cheese at room temperature until it spreads easily, then assemble right before guests arrive so the topping looks bright and fresh. Store the cranberry salsa covered in the refrigerator for up to 3 days; keep the assembled spread covered up to 1 day. Freezing isn’t recommended because the salsa texture can change after thawing. For a lower-sugar option, swap the sugar for a 1:1 granulated sugar substitute (measure by weight if your brand recommends it).