Cranberry Salsa 2


  • 2 tablespoon(s) minced cilantro
  • 1 teaspoon(s) Ginger
  • 1 tablespoon(s) lemon juice
  • ¼ cup(s) sugar
  • 1 jalapeno pepper, seeded and minced, vein removed (small)
  • 2 green onions, chopped
  • 1 ½ cup(s) cranberries, chopped

Refrigerate 4 hours. Pour over 8 oz block of cream cheese. To serve, spread crackers with 1 or more tsp. cream cheese and top with salsa. NOTE: This makes a pretty dish for the Christmas holidays, and if you take it anywhere, don't forget to take a copy of the recipe.

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