Member’s Recipe—Cranberry Salsa with Cream Cheese
12 oz. fresh cranberries, rinsed and drained
1/4 cup minced green onions
2 small jalapeno peppers, cored, seeded and minced
1/2 cup sugar
1/4 cup fresh cilantro leaves, minced
2 Tbls fresh ginger, grated
2 Tbls fresh lemon juice
2 (8-ounce) packages cream cheese
Cranberries and/or cilantro sprigs for garnish
Rinse, drain, and pick over cranberries, (discard all that are soft or bruised). Place in a food processor; pulse until finely chopped, not mushy. Place in bowl; mix together with onions, jalapenos, sugar, cilantro
leaves, ginger, and lemon juice.
Cover and refrigerate at least 4 hours so flavors develop (salsa will be too tart to begin with). On a serving plate, place cream cheese; cover with dip. Garnish, if desired, and serve with crackers.
Source:
http://whatscookingamerica.net/Appetizers/CranberrySalsa.htm