Ingredients:

  • 12 oz fresh cranberries, rinsed and picked through
  • 3 large jalapenos, seeded and roughly chopped
  • 1 cup granulated sugar
  • 0.5 cup fresh cilantro, stems removed
  • 4 green onions, whites and greens sliced
  • 2 tbsp fresh lime juice
  • 0.25 tsp salt
  • 16 oz full-fat cream cheese, softened to room temperature
  • 0.5 tsp grated lime zest

Instructions:

  1. Place the fresh cranberries, chopped jalapenos, and cilantro in the bowl of a food processor. Pulse in short bursts—approximately 8 to 12 times—until the mixture is finely and evenly minced to a coarse confetti texture.
  2. Transfer the minced cranberry mixture to a bowl. Fold in the granulated sugar, sliced green onions, lime juice, and salt. Cover and refrigerate for at least 2 hours to allow the sugar to draw out juices and create a natural syrup.
  3. If the salsa has released excessive liquid, pour it into a fine-mesh sieve for 60 seconds. Spread the softened cream cheese in an even layer across a serving plate and top generously with the chilled cranberry salsa.