Thursday, October 25, 2012

Cranberry Salsa

This is a recipe I found here, I made it different then the original recipe calls for the ingredients are the same - but I changed the preparation. Also I left out the jalapenos because I didn't have any on hand - big mistake. This needs a kick. Also if buying fresh ginger remember you can freeze it for future use so it won't go bad. I made 5 plates of it and gave it out with a small baggie of cinnamon chips for a treat to friends. This makes a lot and it a great holiday gift for neighbors or at holiday gatherings.

Cranberry Salsa

12 ounce bag of cranberries
1/4 cup green onions (about 4 stalks)
2 small (approximately 2 Tbs.) jalapeños cored and deseeded 
1/2 cup sugar
1/4 (about 1/2 a bunch) cup fresh cilantro 
2 Tbs. finely-grated fresh ginger (3 inches or so)
2 Tbs. fresh-squeezed lemon juice
2 (8-ounce) packages cream cheese (can be low fat)

Place cranberries, green onions, jalapeños, sugar, lemon juice, cilantro, and ginger in a food processor. Pulse until they are minced fine and mixed well. Refriderate salsa for a few hours so the flavors will integrate. To serve: Cover a sided cookie sheet with a layer of cream cheese (1/2 inch or so) and top it with a layer of salsa. Serve with cinnamon chips or crackers. Yield 1 1/2 cups.

(Don't leave out the jalapeños - the salsa is tart and the cream cheese is smooth, you need the heat to give it another dimension and that little kick!)

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