Cranberry Salsa with Cheese

Ingredients

• 3 cups fresh cranberries, rinsed and drained
• 1/4 cup minced green onions
• 2 Tbsp jalapeño chile peppers, cored, seeded and minced
• 1/2 cup granulated sugar
• 1/4 cup minced fresh cilantro leaves
• 2 Tbsp fresh-squeezed lime juice
• 2 (8-ounce) packages cream cheese
• cilantro and whole cranberries for garnish

Equipment

• measuring cups and spoons
• food processor or cutting board and knife
• bowl
• plastic wrap

Here is how:

Rinse cranberries and place them in a food processor and pulse until lightly chopped. Don't over-process. Place in a bowl.

Add onions, jalapeño peppers and cilantro leaves to the food processor and process until finely chopped. You can also just chop them finely with a knife.

Add the onion mixture to the cranberries. Add sugar and lime juice.

Cover with plastic wrap and refrigerate overnight, if possible, or for at least 4 hours.

On a serving plate, place cream cheese in the centre and layer the cranberry salsa over the top. Garnish and serve with crackers.