Tuesday, December 21, 2010
The Cranberry Salsa is tangy, sweet and spicy. The combination of green onion and cilantro works great with the cranberries giving the tart cranberries a surprising freshness that is missing in traditional sauce. Cranberry Salsa will make a great appetizer for your holiday get together.
If you are interested: I served Simply Recipes' Chili Verdi (great recipe!) with rice and beans and cilantro slaw for my dinner party on Sunday.
Adapted from whatscookingamerica.net
1 12-ounce bag fresh cranberries, rinsed and picked through for soft or bruised fruit.
¼ cup minced green onions
2 small jalapeno peppers, stemmed, seeded and chopped
½ cup granulated sugar
¼ cup chopped cilantro
2 tablespoons finely grated fresh ginger
2 tablespoons fresh lemon juice
2 8-ounce packages cream cheese
Place cranberries in the bowl of a food processor and pulse until finely chopped (stop before the cranberries turn mushy.) In a large bowl mix together the cranberries, green onions, jalapeno, sugar, cilantro, ginger and lemon juice. Cover and refrigerate for at least 4 hours.
Arrange the cream cheese on a serving platter and cover with the salsa. Serve with crackers.