Savory Cranberry Salsa

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Cilantro
  • 2 cups Cranberries, fresh or frozen
  • 1 clove Garlic
  • 1 Jalapeno
  • 1 Lime, juice zest
  • 1 Pomegranate

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1 Pinch Salt and pepper

• Nuts & Seeds

  • 1/4 tsp Cumin

• Dairy

  • 1 8-oz (226 g block Cream cheese

Found on liveeatlearn.com

Description

Ingredients

• 2 cups (220 g) cranberries, fresh or frozen
• ¼ cup (65 g) brown sugar
• 1 finely chopped jalapeño, seeds removed
• 1 clove garlic, minced
• 1 lime (zest + juice)
• ¼ tsp cumin
• Pinch of salt and pepper
• 1 Tbsp cilantro, chopped
• 1 pomegranate
• 1 8-oz (226 g) block of cream cheese

Directions

• In a medium bowl, toss together cranberries, sugar, jalapeño, garlic, lime zest + juice, cumin, salt, and pepper.
• Spread into a parchment paper-lined baking sheet and roast at 450 degrees F (232 C) for 10 to 15 minutes, or until berries burst.
• Remove from pan, leaving the excess juices on the pan, and gently combine with cilantro and pomegranate arils.
• Cover and set in the fridge to cool and let the flavors blend (1 hour to overnight).
• Place cream cheese on a serving dish and spoon cranberry salsa on top. Serve with an assortment of crackers.

Nutrition