I stayed with a good friend last week while I was traveling and she made this. Y’all, this was one of the most delicious things I have ever tasted. I even ate it for breakfast the next morning. I also thought, that the cranberry jalepeno mixture would be amazing on grilled pork chops or chicken. That is definately on my list to do, but I wanted to share this recipe with you now, in case you wanted to serve it for the holidays!
You will need:
12 oz fresh, uncooked cranberries
1/4 cup green onion
1-2 fresh jalapeño peppers
2 Tbsp. cilantro (optional)
3/4 to 1 Cup sugar (according to taste)
1 Tbsp. lemon juce
1/8 tsp. salt
16 oz. cream cheese (whipped)
Use hand food chopper to chop cranberries. (It is best to not use a food processor to chop these as the cranberries liquify too much.)
Chop green onion, jalapeño peppers and cilantro.
In a medium-sized bowl, add chopped cranberries, green onion, cilantro and jalapeños.
Add sugar, lemon juice and salt on top of cranberry mixture and stir gently until blended.
Cover with plastic wrap and place in refrigerator overnight.
Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out all liquid using a collander with small holes.
Whip softened cream cheese with hand mixer until smooth (about 2 minutes) and spread cream cheese over bottom of a pie plate or 9x9 dish.
Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.
Use a spoon to spread over Ritz crackers and enjoy!!