Cranberry Jalapeño Salsa

Cranberry jalapeño salsa is the perfect blend of spicy and sweet! You can serve it without cream cheese but I highly recommend it to lighten up the strong flavors from the salsa. This cranberry jalapeño salsa is great to make the night before as letting the salsa sit overnight helps all of the flavors combine and allows the cranberries to macerate.

Preparation: 20 min. + overnight chilling
Yield: 2 c. salsa

Cranberry Jalapeño Salsa
6 oz. fresh cranberries
1/2 large jalapeño
100g granulated sugar
1 tsp. dried chopped green onions
Zest from 1 lime
Juice of 1/2 lime (~1 tbsp.)
8 oz. cream cheese


Cranberry Jalapeño Salsa
Dice the cranberries and jalapeno, or combine them in a food processor until they are roughly chopped. Mix in the sugar, green onion, lime zest and lime juice. Place into an airtight container and leave to sit overnight in the fridge.

To serve: Either serve alongside cream cheese or place the salsa on top of the cream cheese. Works best with the cracker of your choice!

This salsa will keep in an airtight container in the fridge for up to one week.

If you make this recipe I would love to see it! Tag me on Instagram @doughlights and use #doughlights. Thanks for stopping by!

This recipe is adapted from The Girl Who Ate Everything. Check out her recipe here!

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