Cranberry Salsa with Cream Cheese
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Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Nutrition per recipe
Calories2163.5 kcal (108%)
Total Fat157 g (224%)
Carbs173.6 g (67%)
Sugars133.7 g (149%)
Protein30.5 g (61%)
Sodium1441.3 mg (72%)
Fiber14 g (50%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 x 12 ouncefresh cranberries
bag, rinsed and drained
¼ cupgreen onions
minced
2jalapeno chile peppers
small, cored, seeded, and minced
½ cupsugar
granulated
¼ cupcilantro leaves
fresh, minced
2 tablespoonsginger
fresh, finely-grated
2 tablespoonslemon juice
fresh-squeezed
2 x 8 ouncecream cheese
packages
Cranberries
cilantro sprigs
for garnish
Instructions
Step 1
Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised).
Step 2
Place the cranberries in a food processor; pulse until finely chopped but not mushy.
Step 3
Place chopped cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice.
Step 4
Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
Step 5
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
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