Cranberry Salsa with Cream Cheese

1 (12 oz. Bag) or 3 cups fresh cranberries, rinsed and drained

¼ cup minced green onions

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

½ cup sugar

¼ cup fresh cilantro leaves, minced

2 tablespoons finely grated fresh ginger

2 tablespoons fresh lemon juice

1 (8 oz.) package cream cheese

Cranberries and/or cilantro sprigs for garnish (optional).

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 to 6 hours to allow flavours to develop (salsas will be too sharp and tart to begin with).

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

Note: You’ll have lots of salsa left over to try with something else!