Ingredients
Scale
- 12 oz fresh cranberries (frozen works too, thawed)
- 1/2 cup granulated sugar (adjust to taste)
- 1/2 cup fresh cilantro, stems removed and chopped
- 4 green onions, thinly sliced
- 1 jalapeño, seeded and finely minced
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1 tablespoon fresh ginger, grated (optional)
- 8 oz cream cheese (for serving)
Instructions
- Begin by thoroughly rinsing the fresh cranberries under cold water. Sort through them and discard any berries that are soft or shriveled. Pat them dry with a clean kitchen towel. Finely mince the jalapeño, ensuring you remove the seeds if you prefer a milder heat. Chop the cilantro and slice the green onions into thin rounds.
- Place the clean cranberries in a food processor. Pulse the berries until they reach a coarse, chopped consistency. Avoid over-processing, as you want small bits rather than a smooth puree. Transfer the chopped cranberries to a medium mixing bowl. Stir in the sugar, cilantro, green onions, jalapeño, lime juice, salt, and ginger. Mix everything until the sugar begins to dissolve and the ingredients are evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least one hour, though overnight is even better to allow the flavors to meld. When ready to serve, place a block of cream cheese on a serving platter. Spoon the tangy cranberry salsa generously over the top of the cheese. Surround the platter with sturdy tortilla chips, crackers, or toasted baguette slices and serve immediately.
- Cook Time: 1 hour 15 minutes (includes chilling time)