Ingredients:

  • 12 oz fresh cranberries, rinsed
  • 3 medium jalapenos, seeded and finely minced
  • 0.5 cup granulated sugar
  • 0.25 cup fresh cilantro, chopped
  • 2 green onions, sliced (whites and light green parts only)
  • 1 tbsp fresh lime juice
  • 1 tsp lime zest
  • 0.25 tsp kosher salt
  • 16 oz full-fat cream cheese, softened
  • 0.25 cup sour cream
  • 0.125 tsp garlic powder

Instructions:

  1. Place the 12 oz of fresh cranberries in a food processor and pulse 5–8 times until they are coarsely chopped into peppercorn sized shards.
  2. Transfer the chopped cranberries to a medium mixing bowl.
  3. Add the 3 minced jalapenos, 0.5 cup sugar, 0.25 cup cilantro, 2 sliced green onions, 1 tbsp lime juice, 1 tsp zest, and 0.25 tsp salt to the cranberries.
  4. Stir the mixture well and set it aside at room temperature for 15 minutes. This is the flash maceration stage where the sugar extracts the berry juices.
  5. In a separate clean bowl, combine the 16 oz of softened cream cheese, 0.25 cup sour cream, and 0.125 tsp garlic powder.
  6. Use a hand mixer on medium speed to beat the cheese mixture until it is light, airy, and completely smooth.
  7. Spread the whipped cream cheese base into a shallow serving dish or a 9 inch pie plate, smoothing the top with a spatula.
  8. Use a slotted spoon to lift the cranberry salsa out of its bowl, leaving the excess liquid behind, and layer it evenly over the top of the cheese.
  9. Serve immediately with sturdy crackers