Ingredients:

  • 1 cup Fresh Cranberries
  • ½ cup Granulated Sugar
  • 1 large Jalapeño Pepper, finely diced
  • 1 Tablespoon Fresh Lime Juice
  • ½ teaspoon Orange Zest
  • ¼ teaspoon Fine Sea Salt
  • 1 (8 oz) Block Cream Cheese, full-fat, softened

Instructions:

  1. Place the fresh cranberries into a food processor. Pulse 5–8 times until the cranberries are finely chopped but still retain texture (do not purée them).
  2. Finely dice the jalapeño. If using the food processor, pulse the jalapeño with the cranberries for the last two pulses to combine and chop thoroughly.
  3. Transfer the chopped cranberries and jalapeño to a mixing bowl. Add the granulated sugar, lime juice, orange zest, and sea salt.
  4. Mix everything thoroughly until the sugar begins to dissolve and the mixture looks juicy.
  5. Chill the Salsa (Crucial Step): Cover the salsa and refrigerate for a minimum of 2 hours, or ideally 4 hours, to allow the flavors to marry and the sugar to dissolve completely.
  6. Prepare the Base: Remove the cream cheese block from the fridge about 30 minutes before serving so it is perfectly soft. Place the softened block of cream cheese onto your serving platter or shallow dish.
  7. Drain the Salsa (Optional): Just before serving, give the salsa a final stir. If a lot of excess liquid has pooled, gently strain off a tablespoon or two of the liquid.
  8. Top and Serve: Spoon the chilled cranberry jalapeño salsa evenly over the top and sides of the cream cheese block, creating a thick, vibrant layer.
  9. Garnish with extra lime zest or finely chopped cilantro/coriander for visual appeal. Serve immediately with crackers or crusty bread.