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Cranberry Salsa with Cream Cheese
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|12 ounces||fresh cranberries|
|3/4 cup||granulated sugar, (add more to taste)|
|1||jalapeno, seeded and chopped coarsely (leave the seeds in if you like it spicy)|
|2 tablespoons||lime juice|
|2 8 ounce blocks||cream cheese|
Place all of the ingredients in a food processor (EXCEPT CREAM CHEESE) and pulse until desired consistency. I like mine fairly fine. Chill in the fridge for a couple of hours (preferably overnight) to allow the salsa to macerate. Serve over cream cheese and with crackers.
This makes enough to cover two blocks of cream cheese. Some people prefer to spread the cream cheese on a serving dish with the salsa on top. I prefer to just pour it on top of a block of cream cheese.
Depending on how tart your cranberries are you may want to add more sugar. This last batch I added a total of 1 cup of sugar.
Wheat thins are triscuits are great for serving with this because they are sturdy and won't break. I love it with Ritz crackers but they are too soft and will break with dipping. If you want to use them just make sure you have a spreader with the salsa. As with all salsa, the quantities are approximate and you can adjust to your own preferences. I have kept this in the fridge for up to 10 days and it was still good! I'm not a food safety expert but it does last for a while.