Thursday, December 15, 2011

Cranberry Salsa

By Joseph Brickey
"And all went to be taxed, every one into his own city."

 Last Christmas eve my aunt brought an appetizer that I thought of all year.  I remembered that it was delicious, that it was made with strange ingredients.  Well, not that the ingredients were strange because they are common foods.  

It's the combinations that was so odd to me.  It was made with cranberries and cream cheese - not a strange combination but add to that green onions and cilantro.  I've waited all year to for the fresh cranberries to be in season again.

The appetizer is a Cranberry Salsa.  The  hardest part is to wait for the flavors to blend before eating it.  

You cut and throw the cranberries into the food processor.  You can chop the green onions and cilantro  very fine or send them through the food processor as well.  
Blend these chopped, processed ingredients with sugar and lemon juice. Then add some chopped pecans and try to keep your hands out of it.  Put it in the fridge and sit for about four hours.  

At the time of eating pour the salsa over cream cheese and enjoy with some crackers.  It. Is. So. Good!

Here is the recipe I followed from my aunt.

Cranberry Salsa Dip with Cream Cheese
1 (12 oz bag) or 3 cups fresh cranberries, rinsed and drained
1/4 C minced green onions
1/2 C sugar
1/4 C fresh cilantro leaves, minced
2 tablespoons fresh-squeezed lemon juice
2 (8 oz) packages cream cheese
1/2 C. pecans, chopped

Rinse and drain cranberries, (discarding all that are soft or bruised).  Place them in a food processor; pulse until finely chopped but not mushy.

Place crushed cranberries in a bowl; mix together with onions, sugar, cilantro leaves, and lemon juice.  Place in a covered container and refrigerate at least 4 hours so flavors develop. 

On a serving plate, place cream cheese; cover with the salsa and serve with crackers.

Makes 1 1/2 cups salsa.

Bon appetit, my lovelies.

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