Val's Cranberry Salsa

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!

• Ready In: 5 mins
• Serves: 20
• Yields: 16 ounces

Ingredients

• 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

• Serve over

• 2 (8 ounce)  blocks cream cheese

Directions

1. Add first 4 ingredients above together in food processor.
2. Pulse well to combine.
3. Add sugar and lemon juice, and pulse until combined.
4. Pour over cream cheese and serve!