Ingredients
Scale
- 12 ounces fresh cranberries (one bag)
- 1 cup granulated sugar
- 4 green onions, finely chopped
- 2 jalapeño peppers, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice (or lemon juice)
- 1/4 teaspoon salt
- 16 ounces cream cheese (2 blocks), softened to room temperature
- Assorted crackers or toasted bread for serving
Instructions
- Start by rinsing the fresh cranberries and removing any soft or bruised ones. Pat them dry with a paper towel.
- Place the cranberries in a food processor. Pulse them several times until they are finely chopped but not pureed. You want small, distinct pieces, not a smooth liquid.
- Transfer the chopped cranberries into a medium-sized mixing bowl. Add the sugar, chopped green onions, minced jalapeños, fresh cilantro, lime 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 leaving it overnight is even better for the best flavor.
- When you are ready to serve, take the cranberry mixture out of the fridge. If there is a lot of excess liquid at the bottom, you can strain it slightly using a fine-mesh sieve.
- Place the softened blocks of cream cheese on a serving platter. You can leave them as rectangles or spread them out into an even layer using a spatula.
- Pour the cranberry salsa over the top of the cream cheese, letting some of it spill over the sides for a beautiful look.
- Serve immediately with your favorite crackers or bread slices.
- Cook Time: 4 hours