For our family Christmas get-together last Sunday I brought a the previous mentioned veggie tray but I also I wanted to share this amazing cranberry salsa that my friend, Molly, brought to a friends dinner a few weeks ago. Fortunately another friend,
Marc, had got the recipe and posted it on his blog. So you can tell that this salsa was a hit!
When I brought it to the family event, I thought "Oh this is a lot. What will I do with all the leftovers?" I shouldn't have been concerned with that. It was all gone before the evening was over. So if you were there and want the recipe or you just want to try something new, here it is:
Cranberry Salsa with Cream Cheese
- 1 bag cranberries
- 3/4 cup sugar
- 1 green onion
- 1/4 tsp. cumin
- 1/2 of a bunch of cilantro
- 1 med. jalapeño - seeds and veins removed
- 1 lemon
- 1 pinch salt
- 2 blocks of cream cheese at room temperature
Remove soft and rotten cranberries from batch and wash. Chop cranberries, onion, cilantro and jalapeño to medium fine in food processor. Mix in sweetener, cumin salt and juice of the lemon. Cover and let macerate in fridge for 2 - 4 hours to let flavor build and the cranberries to soften. It will sweeten as it stands in the fridge.
Serve at room temperature poured over the top of the blocks of cream cheese with whole grain crackers.
