Yields: 1 1/2 cups

Prep time: 20 min

Ingredients:

1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained

1/4 cup minced green onions

2 small (approximately 2 tablespoons) jalapeno chile peppers, cored, seeded and minced

1/2 cup granulated sugar
1/4 cup fresh cilantro leaves, minced

2 tablespoons finely-grated fresh ginger
2 tablespoons fresh-squeezed lemon juice

2 (8-ounce) packages cream cheese

Cranberries and/or cilantro sprigs for garnish

Preparation:

Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). 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 flavors develop (salsa will be too sharp and tart to begin with).

On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.

Makes 1 1/2 cups.