Print Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Servings 8 servings
Calories 38
Author Cheryl Najafi
Place cranberries into a food processor then pulse until coarsely chopped.
Chop up the scallions and jalapeños, and mix together in a large bowl with cranberries.
Add the lemon juice, sugar, and salt and refigerate overnight.
When ready to serve, drain the liquid from the salsa.
If desired, spread out cream cheese over a dish and top with cranberry salsa. Serve with buttery crackers!
Calories: 38kcal | Carbohydrates: 10g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 46mg | Fiber: 2g | Sugar: 6g