2 medium jalapeno peppers, seeded and finely minced
1/2 cup granulated sugar
1/4 cup green onions, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon lemon juice
1/4 teaspoon salt
16 ounces cream cheese, softened to room temperature
Instructions
Process the Cranberries: Place the fresh cranberries in a food processor. Pulse them several times until they are finely chopped but not pureed. You want small, distinct pieces of fruit to provide a nice texture to the salsa.
Combine the Salsa Ingredients: Transfer the chopped cranberries to a medium mixing bowl. Add the minced jalapenos, granulated sugar, chopped green onions, fresh cilantro, lemon juice, and salt. Stir everything together until the sugar is well distributed and the mixture is colorful and fragrant.
Chill for Flavor: Cover the bowl with plastic wrap and place it in the refrigerator. Let the mixture sit for at least 4 hours, or ideally overnight. This chilling time is crucial because it allows the sugar to macerate the cranberries and the heat from the jalapenos to mellow out and infuse the salsa.
Prepare the Base: When you are ready to serve, spread the softened cream cheese in an even layer across the bottom of a serving dish or a shallow pie plate. You can use a spatula to smooth out the top for a clean look.
Assemble and Serve: If the cranberry mixture has released a lot of liquid during the chilling process, give it a quick stir and drain off any excess juice if desired. Spoon the cranberry salsa evenly over the top of the cream cheese layer. Serve immediately with your favorite crackers or toasted bread.
