16 ounces cream cheese, softened to room temperature
Instructions
Place the fresh cranberries in a food processor and pulse them until they are coarsely chopped. Be careful not to over-process them into a puree, as you want small, distinct pieces for texture. Transfer the chopped cranberries into a medium-sized mixing bowl.
To the bowl of cranberries, add the minced jalapeños, sliced green onions, chopped cilantro, sugar, lime juice, and salt. Stir everything together thoroughly until the sugar is evenly distributed and the ingredients are well combined.
Cover the cranberry mixture with plastic wrap and place it in the refrigerator. Let it sit for at least 4 hours, or even overnight. This allows the sugar to draw out the juices from the cranberries and softens the heat of the jalapeños, creating a delicious syrupy salsa.
Take the softened cream cheese and spread it into an even layer on a serving platter or in a shallow glass pie dish. You can use a spatula or the back of a spoon to create a smooth surface or a decorative swirl.
Just before you are ready to serve your guests, take the cranberry mixture out of the fridge. If there is excessive liquid at the bottom, you can strain a little bit out, then pour the mixture over the top of the cream cheese base. Spread it out to the edges and serve immediately with your favorite crackers.
