Ingredients
Scale
- 12 ounces fresh cranberries (washed and picked through)
- 1 cup granulated sugar
- 1 jalapeño, seeded and finely minced
- 4 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 16 ounces (two 8-ounce blocks) cream cheese, softened
- Assorted crackers or baguette slices for serving
Instructions
- Place the fresh cranberries in a food processor. Pulse them until they are coarsely chopped. Be careful not to over-process them into a puree; you want small, distinct pieces.
- Transfer the chopped cranberries to a medium-sized mixing bowl.
- Add the sugar, minced jalapeño, chopped green onions, cilantro, lemon juice, and salt to the bowl with the cranberries.
- Stir everything together until well combined. Cover the bowl with plastic wrap and place it in the refrigerator for at least 4 hours, though overnight is best. This allows the sugar to macerate the berries.
- When you are ready to serve, take your softened cream cheese and spread it in an even layer on a large serving plate or in a shallow dish.
- Take the cranberry mixture out of the fridge and give it a quick stir. If there is too much liquid, you can drain a little bit off, but most people enjoy the syrupy juices.
- Pour the cranberry mixture over the cream cheese layer, spreading it to the edges.
- Serve immediately with your favorite crackers or toasted bread.
- Cook Time: 4 hours