Cranberry Salsa

 Adapted from


1 12-ounce bag fresh cranberries, rinsed and picked through for soft or bruised fruit.

¼ cup minced green onions

2 small jalapeno peppers, stemmed, seeded and chopped

½ cup granulated sugar

¼ cup chopped cilantro

2 tablespoons finely grated fresh ginger

2 tablespoons fresh lemon juice

2 8-ounce packages cream cheese

Place cranberries in the bowl of a food processor and pulse until finely chopped (stop before the cranberries turn mushy.)  In a large bowl mix together the cranberries, green onions, jalapeno, sugar, cilantro, ginger and lemon juice.  Cover and refrigerate for at least 4 hours.  

Arrange the cream cheese on a serving platter and cover with the salsa.  Serve with crackers.