Cranberry Salsa with Cream Cheese

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Cilantro
  • 12 oz Cranberries, fresh
  • 4 Green onions
  • 1 Jalapeno

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 3/4 cup Granulated sugar
  • 1 pinch Salt

• Dairy

  • 2 (8 ounce blocks Cream cheese

Found on the-girl-who-ate-everything.com

Ingredients

• 12 ounces fresh cranberries
• ¾ cup granulated sugar (add more to taste)
• 1 jalapeno, seeded and chopped coarsely (leave the seeds in if you like it spicy)
• ½ cup cilantro
• 4 green onions
• 2 tablespoons lime juice
• pinch of salt
• 2 (8 ounce) blocks of cream cheese

Directions

• Place all of the ingredients in a food processor (EXCEPT CREAM CHEESE) and pulse until desired consistency. I like mine fairly fine. Chill in the fridge for a couple of hours (preferably overnight) to allow the salsa to macerate. Serve over cream cheese and with crackers.