Wednesday, December 17, 2014

Cranberry Salsa - serve over cream cheese

Recently, my Sunday School friend, Sara, made this for our Christmas party.  I LOVED it!  Sara found the recipe at Jamie Cooks It Up!  I visited Jamie's blog.  She has some great family recipes!  I especially love Jamie's humor and her description of chopping up the cranberries - check it out!

I love the sweet and savory of this Cranberry mixture so I decided to call it a salsa.  I divided the recipe and served it over one block of cream cheese on two separate occasions.  This recipe wasn't difficult. I could see.... just keeping this in my fridge over the holidays so I would always have an appetizer on hand.  I think I would love this on a turkey sandwich, too!

Yummo - give it a try - plus it looks so pretty!!

Cranberry Salsa - adapted from Jamie at Jamie Cooks it Up

1 12 oz package fresh cranberries
1/4 C green onion, chopped
1/4 C cilantro, chopped
1 small jalapeno pepper, seeded and finely chopped
1 1/4 C sugar
1/4 t cumin
2 T lemon juice
dash salt

2   8 oz packages cream cheese, softened

Using a food processor (I used my Ninja), chop the cranberries to your desired consistency.  I liked mine in small pieces.  Add rest of the ingredients (except cream cheese) and mix well.  Store in an airtight container for at least 4 hours or over night.  Don't omit this step as the cranberries need to absorb the sugar and soften and sweeten with time.

When ready to serve, take a softened cream cheese and spread evenly with a knife over a platter or dish, creating thin layer.  Top with desired amount of cranberry salsa.  Serve with Wheat Thins, favorite cracker or tortilla chips!

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