Recipe by alligirl
My friend Val shared this recipe with me last year. It is a new favorite, and one that I plan on taking many places over the holiday season, as it is different. Best served with Wheat Thins, this salsa is yummy and a must try! The original recipe called for a 1 pound package of cranberries; I've found that fresh cranberries are now packaged in 12 oz. portions, and this size works. Don't forget to allow time for chilling, to allow flavors to develop...This will make enough for 2 blocks of cream cheese, so you have 1 to serve, and 1 to share!
Top Review by Chef Mandy #5
Oh my, this is so very good! I made it for New Years Eve and everyone gobbled it up and asked for the recipe. I didn't have green onions on hand so used reg. onions - maybe a 1/2 cup finely chopped?- and it worked great. I'm sure the green onions would be even better. My cranberries had been frozen and they still worked great. Thanks so much for an amazing recipe!!
- 1 (12 ounce) package fresh cranberries
- 1 bunch cilantro
- 1 bunch green onion
- 2 jalapenos (may use canned)
- 1 cup sugar
- 1⁄4 cup fresh lemon juice
- 2 (8 ounce) blocks cream cheese