Cranberry Salsa

By acampman

Ingredients

• 1 (12-oz. bag) or 3 cups fresh cranberries rinsed and drained
• 1/4 C. minced green onions
• 2 small or 1 large jalapeno peppers, cored, seeded and minced
• 1/2 C. sugar
• 1/4 C. fresh cilantro leaves, minced
• 2 tbsp. finely grated fresh ginger
• 2 tbsp. fresh lime or lemon juice
• 1 1/2 (8-oz.) packages cream cheese Cranberries and/or cilantro sprigs garnish

Preparation

Step 1

Rinse, drain, and pick over cranberries, (discard all that are soft or bruised).
Place them in a food processor (I use a blender on chop); pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger and lemon juice.
Cover and refrigerate at least 4 hours so flavors marry.
On a serving plate, spread cream cheese; cover with dip.
Garnish, if desired. Serve with crackers.