1/4 cup green onion, chopped
1/4 cup cilantro, chopped
1 small jalapeno pepper
1 1/4 cup sugar
1/4 tsp cumin
2 TBSP lemon juice
Dash of salt
(2) 8 oz packages cream cheese (You could also use Neufchatel Cheese for a lighter substitute)
Seeing my diverse ingredients made me smile. Wisconsin cranberries and India ground Cumin. Local food is relative.
I don’t have a food processor. I have contemplated having one for years. I used my mini chopper which worked just find. A good knife would also work.
Chop green onion, small jalapeno and cilantro and add to the chopped cranberries in a bowl. When chopping jalapenos I wear rubber gloves. Cut and clean out the seeds of the jalapenos because that is where the heat comes from…unless you want extra heat. Once the seeds are removed most anyone can handle the zest of a jalapeno. But many don’t know they can! I cleaned 40 jalapenos at once during this time because I was also making Pioneer Woman’s BBQ Bacon Wrapped Jalapeno Poppers, another crowd pleasing recipe.
|BBQ Bacon Wrapped Jalapeno Poppers|
Add sugar, lemon juice, cumin and salt to cranberry mixture and stir to combine. Cover and chill for at least 4 hours to meld flavors. I let mine sit overnight in the refrigerator.
Nancy @ A Rural Journal says
I never would have thought up this combination. Sounds great! Thank you.
Colleen Cecil says
I want you to know my husband just sent me a text meassge to tell me we were making this recipe this weekend. That’s right, he read the blog post before me. Merry Christmas Katie!
This sounds really good. I love cranberries. I made your meatballs/mashed potato supper tonight. Delicious.
rodney southern says
Found you via Aimee over at Everyday Epistle and subscribed and linked to your blog.. Love your blog and looking forward to future posts. Come visit me sometime at RodneySouthernSays if you get the chance!
The Durrer Family says
My SIL made this for a pre-Christmas Eve get together… It is Fantastic! Merry, Merry, Katie!