By: heartbeetkitchen.com
Prep Time: 10 minutes
Resting Time: 30 minutes
Ingredients
- 12 ounces fresh cranberries
- 1/4 cup cane sugar (see notes)
- 1/3 cup finely chopped green onions, white and green parts
- 1/4 cup chopped cilantro
- 1 1/2 teaspoons minced fresh ginger
- juice of half a large lime or juice of one small lime
- 1/4 teaspoon fine sea salt
- 1 jalapeno, finely chopped (if you are sensitive to spiciness, remove the white ribbing inside the jalapeno and the seeds)
- 1 3 or 4 ounce log goat cheese, softened
- 1 8 ounce package of cream cheese, softened
Instructions
- Pulse cranberries 12-15 times in the food processor, to break them up into smaller pieces. You don’t want to go too far and puree them.
- Pour into a large bowl and combine with all other ingredients except the cheeses, stir quite a bit to evenly disperse and coat the cranberries and help the sugar start to dissolve. Let sit for a minimum of 30 minutes to let flavors mingle, even better if you let it sit overnight in the refrigerator. Make-ahead makes it easier!
- Completely rinse out the food processor bowl and add chèvre and cream cheese. Puree for a minute or so, until fluffy and light. Spread onto a plate, creating some cloud-like swoops. Use a fine mesh strainer to drain the liquid from the cranberry mixture, then generously pile the cranberry salsa on top of the softened cheese. Serve with tortilla chips or crackers.
Notes: Taste the cranberry salsa once done mixing. If you’d like it a bit sweeter, add more sugar, 2 tablespoons at a time until you find the sweetness you like.
