• 12 oz Fresh Cranberries

  • 1/4 Cup Green Onions, Chopped

  • 1-2 Jalapeno pepper, Seeded and Diced

  • 1/2 Cup Sugar (+ More If You Like It Sweet)

  • 1 Tbsp Fresh Lemon Juice

  • 1/4 tsp Cumin

  • 1/8 tsp Salt

  • 16 oz Cream Cheese, Softened

  • Crackers and/or Bread For Serving


  • Pulse the cranberries with a hand blender or food processor until coarsely chopped (you can also chop them by hand). DO NOT over blend. Add the green onions, jalapeño, sugar, cumin, lemon juice and salt and pulse until the ingredients are chopped and combined.

  • Transfer the mixture to a covered bowl and refrigerate for at least 1 hour (or up to overnight).

  • Right before serving, place the block of cream cheese on a serving plate. Top with the cranberry mixture. You can do this step up to an hour before serving, however keep it stored in the refrigerator until ready to consume.

  • Serve with crackers or bread.

Author: Darcey Olson

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