If you are looking for something different to do with those cranberries for the holidays this year, may I suggest this festive sweet Cranberry Jalapeño Salsa as a switch up from the norm?  It’s the beautiful colors and flavors of the holidays in one dish and when you serve over cream cheese with crackers or tortilla chips it is positively addicting.  I personally think that the freshly grated ginger is what puts this sweet salsa over the top!  It’s a delicious appetizer all by itself, but it also makes a beautiful addition to a charcuterie board!

Ingredients:

• 12oz fresh cranberries
• 1 jalapeno, finely diced (I remove the seeds)
• 6 green onions, finely sliced
• 1/2 cup finely chopped cilantro
• 1 Tbsp freshly grated ginger
• 1 cup sugar
• Juice of 1 lime (about 1-1/2 Tbsp)
• 1/4 tsp salt
• 1/4 tsp freshly cracked pepper
• 2 blocks cream cheese

Instructions:

1. Rinse and drain the cranberries in a colander, removing any that are soft or mushy.  Place them in the food processor.  
2. Add the jalapeno, green onions, cilantro, ginger, sugar, lime, salt and pepper.  Pulse to desired consistency.  (I like mine pretty fine.)  
3. Place in a airtight container with a lid and let sit in the refrigerator for at least 3-4 hours so the flavors can meld together.
4. When ready to serve, spoon 1/2 of the cranberry salsa over each of the blocks of cream cheese and serve with crackers or chips.  (Or do like us and save half of the salsa and a block of cream cheese to pull out later in the evening.)