12 oz bag fresh cranberries, washed
2 jalapenos, minced (adjust according to taste)
1/2 cup sliced green onions, roughly chopped
1/4 cup chopped cilantro, roughly chopped
1/2 Tablespoon lime or lemon juice
1/4 teaspoon kosher salt
1/2 cup sugar, more to taste if desired
2 8oz packages cream cheese, at room temperature
Place cranberries, jalapenos, green onion, and cilantro in a food processor and process until fine. Transfer mixture to a bowl and stir in lime juice, salt, and sugar. Chill in fridge for about 2 hours or more. To serve, spread cream cheese evenly in a pie place or other shallow serving dish. Spread salsa on top and serve with crackers.
(Can also be served as a bruschetta using a loaf French bread sliced on the diagonal, into 1/4 inch thick slices. Layer the slices of bread on a lined baking sheet and brush with olive oil. Bake at 400 degrees for 8-10 minutes, or until bread is slightly toasted. Allow to cool for 5-10 minutes.
Top each slice of bread with whipped cream cheese and a tablespoon of cranberry salsa. Serve immediately.)
(Shared by Stefani Mitchell from ourbestbites.com and thecreativebite.com)
Karren Mitchell
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