1/4 cup minced green onions
2 small (approximately 2 tablespoons) jalapeno chile peppers, cored, seeded and minced
1/2 cup granulated sugar
1/4 cup fresh cilantro leaves, minced
2 tablespoons finely grated fresh ginger
2 tablespoons fresh-squeezed lemon juice
2 (8-ounce) packages cream cheese
Cranberries and/or cilantro sprigs for garnish
Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; 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 with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
1 comment:
Oh my goodness gracious, I LOVE THIS STUFF! Isn't it fabulous?! One my mom's neighbors makes this every year - she'd given me the recipe ages ago, but I couldn't find it. I was going to go off memory and make up a batch, but on a whim thought I'd check your blog and see if you had any new/fun holiday stuff posted. Oh, merciful heavens... you did! I'm pretty sure it was by divine providence you posted this. I thank you.
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