1jalapeno pepperribs and seeds removed unless you like a lot of heat
1 1/4cupssugar
2tbsplemon juice
1/4tspcumin
Dash of salt
28 oz pkgCream cheesesoftened
Crackers for serving
Instructions
Put cranberries, green onion, cilantro and jalapeño in a food processor and pulse until chopped as finely as you like.
1 12 oz pkg fresh cranberries, 1/4 cup chopped green onion, 1/4 cup chopped fresh cilantro, 1 jalapeno pepper
Pour into a bowl with sugar, cumin, lemon juice and salt. Stir.
1 1/4 cups sugar, 2 tbsp lemon juice, 1/4 tsp cumin, Dash of salt
Cover and refrigerate at least two hours so the sugar can pull out all the bitterness from the cranberries. (Making this ahead of time and leaving it overnight is great, too.)
When you're ready to serve, spread cream cheese into a thick layer on a serving plate.
2 8 oz pkg Cream cheese
Spread cranberry salsa evenly over the cream cheese and serve with crackers.
Crackers for serving
Notes
Serve with hearty crackers like Wheat Thins or Triscuits