Bet you have some CRANBERRIES left…


I know I do.  I made a wonderful cranberry relish which I blogged along with Christy’s equally wonderful one a couple of weeks ago.  And recently I went to a party and there was a terrific little appetizer there made with cranberries which had been spiced up.  Gail Bruning gets total credit for this one! (she found it on Pinterest, so I guess Pinterest gets credit….)


12 oz. fresh, uncooked cranberries

1/4 cup green onions, chopped

1 or 2 fresh jalapeño peppers, chopped

2 Tbs. cilantro (optional), chopped

3/4 to 1 cup sugar

1 Tbs. lemon juice

dash salt

16 oz. whipped cream cheese

Chop cranberries with a hand food chopper (food processor makes them too mushy).  Add chopped chilies, onion and cilantro.  Add sugar, lemon juice and salt and stir gently till blended.  Cover with plastic wrap and place in fridge overnight.

Take cranberries out of fridge and stir all ingredients again.  Strain liquid out by placing in a colander for a few minutes.

Spread cream cheese over bottom of a pie plate or 9×9 serving dish.  Pour cranberry mixture over cream cheese.  Refrigerate till serving.  Serve with crackers or crostini.



I had some really nice cranberry relish I made at Thanksgiving, and I have made the appetizer many times that has a block of cream cheese with cranberries spread over it.  So, I thought, why not take my dish and add onions and jalapeño’s to it to spice it up!  (I’m not a cilantro lover, so I just did the chilies and onion).  Muy Bueno!


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