Savory Cranberry Salsa

Savory Cranberry Salsa

This Savory Roasted Cranberry Salsa with Pomegranate is a zingy hybrid of cranberry sauce and salsa, served over a mound of cream cheese!
Course Appetizers, Dips, Sauces, and Salsas, Snacks
Cuisine American
Keyword cranberry salsa, pomegranate salsa
Diet Gluten-Free, Vegetarian
Occasion Christmas, Cinco de Mayo, Game Day, Halloween, Thanksgiving, Valentine's Day
Time 60 minutes or more
Prep Time 1 hour 5 minutes
Cook Time 15 minutes
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 147kcal
Author Sarah Bond


  • 2 cups cranberries 220 g, fresh or frozen
  • ¼ cup brown sugar 65 g
  • 1 finely chopped jalapeño seeds removed
  • 1 clove garlic minced
  • 1 lime zest + juice
  • ¼ tsp cumin
  • Pinch of salt and pepper
  • 1 Tbsp cilantro chopped
  • 1 pomegranate
  • 1 8-oz block cream cheese 226 g


  • In a medium bowl, toss together cranberries, sugar, jalapeño, garlic, lime zest + juice, cumin, salt, and pepper.
  • Spread into a parchment paper-lined baking sheet and roast at 450 degrees F (232 C) for 10 to 15 minutes, or until berries burst.
  • Remove from pan, leaving the excess juices on the pan, and gently combine with cilantro and pomegranate arils.
  • Cover and set in the fridge to cool and let the flavors blend (1 hour to overnight).
  • Place cream cheese on a serving dish and spoon cranberry salsa on top. Serve with an assortment of crackers.


Serving: 1serving | Calories: 147kcal | Carbohydrates: 12g | Protein: 2.4g | Fat: 9.9g | Sodium: 159mg | Fiber: 1.4g