Cranberry Salsa with cream cheese

Fresh Cranberry Salsa served over cream cheese - thìs spìcy and sweet combo ìs always a hìt at partìes. 

INGREDìENTS

•  12 ounces fresh cranberrìes
•  3/4 cup granulated sugar (add more to taste)
•  1 jalapeno , seeded and chopped coarsely (leave the seeds ìn ìf you lìke ìt spìcy)
•  1/2 cup cìlantro
•  4 green onìons
•  2 tablespoons lìme juìce
•  pìnch of salt
•  2 8 ounce blocks of cream cheese

ìNSTRUCTìONS

1. Place all of the ìngredìents ìn a food processor (EXCEPT CREAM CHEESE) and pulse untìl desìred consìstency. ì lìke mìne faìrly fìne. Chìll ìn the frìdge for a couple of hours (preferably overnìght) to allow the salsa to macerate. Serve over cream cheese and wìth crackers.
2. Thìs makes enough to cover two blocks of cream cheese. Some people prefer to spread the cream cheese on a servìng dìsh wìth the salsa on top. ì prefer to just pour ìt on top of a block of cream cheese.
3. Dependìng on how tart your cranberrìes are you may want to add more sugar. Thìs last batch ì added a total of 1 cup of sugar.

Recipe Adapted From the-girl-who-ate-everything.com