Cranberry Salsa

I am writing this blog post between shopping, baking and car repair (just my seat heater, luckily), so I have to be quick, but I wanted to share this recipe for Cranberry Salsa with you.  A co-worker brought Cranberry Salsa for our holiday potluck, and I couldn’t get enough.   I made it for a dinner party I had on Sunday night, and my guests couldn't get enough, so I knew I needed to share it with you. 

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. 

Cranberry Salsa
Printable Recipe
 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.