Ingredients:
1 12 oz package fresh cranberries
1/4 cup green onion, chopped
1/4 cup cilantro, chopped
1 small jalapeno pepper (it's not hot, I promise - just adds some really good flavor)
3/4 cup sugar
1/4 teaspoon cumin (and I love cumin, so I bump this up to 1/2 teaspoon)
2 Tablespoon lemon or lime juice
dash salt
2 8 oz packages cream cheese
Directions:
1. Put your cranberries in a food processor or blender. You could also just chop them up.
2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces.
3. Add all ingredients (except the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.
4. When you are ready to serve, place your cream cheese bricks on a plate.
5. Spread the cream cheese out as evenly as you can.
6. Pour your cranberry mixture over the cream cheese.
7. Spread it all around.
8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.
Notes:
I saw this on Pinterest a few weeks ago and thought it looked kind of fun and different. Well, it was both of those things. And it was also delicious. I took it to our little Thanksgiving gathering and everyone raved about it. People were spreading it on rolls and Gregg and I even ate it on French toast this morning. One thing that was a little different than I was expecting is that it's really runny - definitely more of a salsa consistency than a jelly, though I don't know why I should have expected otherwise. It was dripping all over the place - so be careful not to get it on your clothes or floor or anything!
1/4 teaspoon cumin (and I love cumin, so I bump this up to 1/2 teaspoon)
2 Tablespoon lemon or lime juice
dash salt
2 8 oz packages cream cheese
Directions:
1. Put your cranberries in a food processor or blender. You could also just chop them up.
2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces.
3. Add all ingredients (except the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.
4. When you are ready to serve, place your cream cheese bricks on a plate.
5. Spread the cream cheese out as evenly as you can.
6. Pour your cranberry mixture over the cream cheese.
7. Spread it all around.
8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.
Notes:
I saw this on Pinterest a few weeks ago and thought it looked kind of fun and different. Well, it was both of those things. And it was also delicious. I took it to our little Thanksgiving gathering and everyone raved about it. People were spreading it on rolls and Gregg and I even ate it on French toast this morning. One thing that was a little different than I was expecting is that it's really runny - definitely more of a salsa consistency than a jelly, though I don't know why I should have expected otherwise. It was dripping all over the place - so be careful not to get it on your clothes or floor or anything!
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