There is a crispness in the air and the leaves are starting to change color. Fall has begun and cranberries will soon make their appearance in the grocery store! This is a wonderful way to take advantage of the short season of fresh cranberries and makes an excellent appetizer to holiday meals. The interesting combinations excite the taste buds and will be well received where ever you bring it. I highly recommend giving this unique recipe a try!
1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained
1/4 cup minced green onions
1 jalapeño pepper, cored, seeded and minced
1/2 cup granulated sugar
1/4 cup fresh cilantro leaves, minced
1/4 tsp. ground cumin
2 tablespoons finely-grated fresh ginger or 1/2 tsp. ground ginger
2 tablespoons fresh-squeezed lemon juice
2 (8-ounce) packages cream cheese
Cranberries and/or cilantro sprigs for garnish
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, jalapeño 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.
Though she grew up in a Christian home, Allison did not realize her need of being born again until she was 21 years old, when she repented of her sin and put her faith in Jesus Christ alone. She is thrilled to be a member of a vibrant church where the gospel is preached clearly and unashamedly!
Allison is wife to Roland, who is the senior pastor at LVBC. She is also mother to five children. She enjoys reading, sewing, and experimenting with new recipes in the kitchen.