Cranberry Salsa With Cream Cheese Food

CRANBERRY SALSA

Steps:

• Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place cranberries in a food processor or blender; pulse until finely chopped but not mushy.
• Place crushed cranberries in a bowl; mix together with green onions, jalapeños, cilantro leaves, and ginger. Pour lemon juice and sugar over and stir together.
• Cover with plastic wrap and refrigerate and allow flavors to develop. It will be a bit tart to begin with, but as it is allowed to sit it will develop even more flavor.
• Can be served as a plain salsa, but is amazing served over cream cheese with crackers.

CRANBERRY SALSA

Steps:

• Place all of the ingredients in a food processor (EXCEPT CREAM CHEESE) and pulse until desired consistency. I like mine fairly fine. Chill in the fridge for a couple of hours (preferably overnight) to allow the salsa to macerate. Serve over cream cheese and with crackers.
• This makes enough to cover two blocks of cream cheese. Some people prefer to spread the cream cheese on a serving dish with the salsa on top. I prefer to just pour it on top of a block of cream cheese.
• Depending on how tart your cranberries are you may want to add more sugar. This last batch I added a total of 1 cup of sugar.

CRANBERRY SALSA WITH CREAM CHEESE

Steps:

• Place cranberries in a food processor; pulse until finely chopped. Transfer to a small bowl; stir in sugar, green onions, cilantro, jalapeno, ginger and lemon juice. Refrigerate, covered, at least 4 hours or overnight., Place cream cheese on a serving platter; top with cranberry mixture. Serve with crackers.

CRANBERRY SALSA WITH CREAM CHEESE

Steps:

• Add all ingredients except cream cheese and crackers to the bowl of a large food processor and pulse 20-30 times until finely chopped. Let sit in the fridge for at least 30 minutes.
• Unwrap the cream cheese and place on a serving plate or bowl. Top with the cranberry salsa and serve with crackers or chips.

CREAM CHEESE LOG WITH SWEET-AND-SPICY CRANBERRY RELISH

Steps:

• For the cranberry relish: Pulse the jalapeno in a food processor until finely chopped. Add the cranberries; pulse until finely chopped (but not ground). Transfer to a bowl and stir in the sugar, scallions, orange zest and 1/4 teaspoon salt. Cover and refrigerate for at least 2 hours or overnight.
• For the cream cheese log: In a large bowl, beat the cream cheese, shredded cheese, lime zest and 1/4 teaspoon salt with a wooden spoon or spatula until well blended. Mix in the cilantro. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or overnight.
• Right before serving, unwrap the log and transfer it to a serving plate. Drain the cranberry mixture well, then carefully spoon a thick layer of it onto the cheese log, pressing all over to cover. Clean any spills from the serving plate and serve immediately with crackers or toasted bread.

CREAMY WHIPPED BRIE WITH CRANBERRY SALSA

Steps:

• To prepare the salsa: Pulse the cranberries in a food processor until very finely chopped.
• Transfer to a bowl.
• Stir in the green onions, jalapeno, sugar, salt, cilantro, lemon juice and ginger.
• Cover and refrigerate at least 4 hours.
• Stir occasionally.
• To prepare the whipped brie: Remove the rind from the brie and put the cheese into a food processor with the cream cheese, pepper and lemon zest.
• Process until nice and smooth.
• Transfer to a serving bowl.
• Cover and refrigerate.
• (This can be made 24 hours in advance.) Bring to room temperature about 1 hour before serving.
• Serve with crackers and the salsa on the side.

CRANBERRY SALSA

Steps:

• Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

CHICKEN BREASTS WITH CRANBERRY SALSA AND CILANTRO CREAM

Steps:

• Combine green onions, jalapeno, vinegar and cranberry sauce in a medium sized bowl.
• Stir in 1 tbsp of the cilantro, and 1 tbsp of the lime juice.
• Set aside.
• Combine the remaining cilantro and lime juice with the cream cheese in a small bowl, combining well.
• Set aside.
• Put each chicken breast half between plastic wrap, and flatten to about 1/2 inch thickness using a mallet or rolling pin.
• Sprinkle chicken with salt and pepper.
• Heat medium skillet over medium high heat, cook chicken 4-5 minutes on each side, till done.
• Spoon cranberry salsa evenly into 4 serving plates.
• Top with chicken breasts, and add a dollop of cilantro cream over each chicken breast, then serve.

CRANBERRY CREAM CHEESE DIP

Steps:

• Chop cranberries in a food processor or by hand. Transfer to a bowl.
• Add sugar, green onion, cilantro, jalapeno pepper, lemon juice, cumin, and salt to cranberries; mix well. Cover and store in the refrigerator until cranberries have lost some of their bitter taste, about 4 hours.
• Place cream cheese bricks on a plate and pour cranberry mixture over top. Serve immediately.