Cranberry Salsa
Servings: 8 to 10
Ingredients
- 2 cups cranberries fresh or frozen
- ¼ cup brown sugar
- 1 finely chopped jalapeño seeds removed
- 1 clove garlic minced
- 1 lime zest + juice
- ¼ tsp cumin
- Pinch of salt and pepper
- 1 Tbsp cilantro chopped
- 1 pomegranate
- 1 8- oz block of cream cheese
Instructions
- In a medium bowl, toss together cranberries, sugar, jalapeño, garlic, lime zest + juice, cumin, salt, and pepper.
- Spread into a parchment paper-lined baking sheet and roast at 450 degrees F for 10 to 15 minutes, or until berries burst.
- Remove from pan, leaving the excess juice on the pan, and gently combine with cilantro and pomegranate arils.
- Cover and set in the fridge to cool and let the flavors blend (1 hour to overnight).
- Place cream cheese on a serving dish and spoon cranberry salsa on top. Serve with an assortment of crackers.
