Cranberry Salsa Dip with Cream Cheese
1 1/2 cups fresh cranberries, rinsed and drained (6 oz.)
1/8 cup minced green onions
1 small jalapeno chile pepper, cored, seeded and minced
1/4 cup granulated sugar
1/8 cup fresh cilantro leaves, minced
1 tablespoons finely-grated fresh ginger
1 tablespoons fresh-squeezed lemon juice
1 (8-ounce) package cream cheese
Cranberries and/or cilantro sprigs for garnish
1. 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.
2. Place crushed cranberries in a bowl; mix together with minced green onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice.
(In case you've never seen it, this is fresh ginger. You can find it in the produce section by the herbs. Most pieces were more gnarly than this one, but I got the most "normal" looking one because I figured it would be easier to peel. Peel it then grate it with a fine grater. I found that the most inner part was too fibrous to grate. I ended up using about half of this to get my 1 Tbs. this recipe called for.)
3. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).