(from Angie Knudsen)
1 (12 oz) bag or 3 cups fresh cranberries, rinsed and drained.
1/4 C minced green onions
2 small (approx 2 tbsp) jalapeno peppers, cored, seeded, minced
1/2 C Sugar
1/4 C Fresh Cilantro leaves, minced
2 tbsp finely grated fresh ginger
2 tbsp fresh lemon juice
2 packages cream cheese
cranberries and/or cilantro sprigs for garnish
Rince, drain and pick over cranberries (discarding all that are soft or brusied) Place them in a food processor, pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, Jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so the flavors develop(salsa will be too sharp and tart to begin with) Pour over cream cheese and serve with wheat thins crackers.
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