Ingredients
Scale
- 12 ounces fresh cranberries (one bag)
- 1 cup granulated sugar
- 1/4 cup green onions, finely chopped
- 1–2 jalapeo peppers, seeded and minced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 16 ounces cream cheese (two 8-oz blocks), softened to room temperature
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Pick through the cranberries and remove any soft or bruised ones. Rinse them well under cold water and pat them dry.
- Place the cranberries in a food processor. Pulse several times until they are chopped into small pieces. Be careful not to over-process them into a mushy paste.
- In a medium-sized mixing bowl, combine the chopped cranberries, sugar, chopped green onions, minced jalapeos, lemon juice, and salt. Stir everything together until well combined.
- Cover the bowl with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours, though overnight is even better. This allows the flavors to meld and the sugar to dissolve.
- When you are ready to serve, take the cream cheese out of the fridge and let it soften at room temperature for about 30 minutes.
- Place the cream cheese blocks on a serving platter. You can leave them as blocks or spread them into a flat layer using a spatula.
- Give the cranberry mixture a quick stir. If there is too much liquid at the bottom of the bowl, you can drain a little bit of it off so it doesn’t run off the plate.
- Spoon the cranberry mixture generously over the top of the cream cheese.
- Garnish with extra green onions or cilantro if desired. Serve immediately with your favorite crackers.
- Cook Time: 4 hours