This was my first blog post and the picture is just horrible, but I wanted to bring the recipe back because it’s the perfect Christmas appetizer. So, please forgive the horrible picture and give this yummy appetizer a try.
Over the years I have not been a big cranberry eater. Growing up we did not have cranberries at our holiday dinners. A couple of years ago I did discover cranberry bread, which I now make every Christmas season. Thanks to a co-worker I have a new cranberry dish to add to my cooking repetoire. Cranberry Salsa. Yes, you read that right, Cranberry Salsa. It’s delicious, a perfect blend of tart and spicy mixed with the sweetness of cream cheese. This is a true treat for all cranberry lovers. For those who are unsure about cranberries, give this salsa a try and you will fall in love.
1 12-oz pkg. fresh cranberries
1/4 c. chopped green onion
1/4 c. packed cilantro, chopped
1 small jalapeno, diced small (remove the seeds, may want to only use half)
1 1/4 c. sugar
1/4 tsp. cumin
2 T. lemon juice
1/4 tsp salt
2 8-oz pkg. cream cheese
Chop cranberries in the food processor, you want them to be a bit chunky. Chop the other veggies by hand. Mix the remaining ingredients (except cream cheese) with the veggies and cranberries. Refrigerate for at least 4 hours or overnight. When you are ready to serve, spread the cream cheese on a serving plate. Strain the salsa because a lot of liquid comes out as it sits in the fridge. Spoon the cranberry salsa on top. Serve with triscuits or cracker of your choice.