Cranberries are a classic part of Thanksgiving dinner. But I know many people don’t like the canned cranberry sauce that we’re so used to seeing. I came across this recipe and decided to make it for our holiday dinner this week! It’s the perfect appetizer for Thanksgiving. We like to gather and hang out for a bit before dinner is ready, so appetizers are a must for snacking!
Photo and recipe credits to: Lindsey Maestas
The tart cranberries with the cream cheese and a little kick from fresh jalapenos makes the best bite. This comes together super easily too. The recipe even recommends making it in part the night before to let the flavors come together better. Which is perfect if you don’t have much time day of! I love this for a new spin on cranberries for the holiday.
| Prep Time | 20 minutes |
| Servings |
servings
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- 12 ounces cranberries
- 1/4 cup green onion
- 1 to 2 jalapeno peppers
- 2 tablespoons cilantro
- 3/4 to 1 cups sugar
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 16 ounces cream cheese whipped
Ingredients
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- Use hand food chopper to chop cranberries. (It is best to not use a food processor to chop these as the cranberries liquify too much.)
- Chop green onion, jalapeño peppers and cilantro.
- In a medium-sized bowl, add chopped cranberries, green onion, cilantro and jalapeños.
- Add sugar, lemon juice and salt on top of cranberry mixture and stir gently until blended.
- Cover with plastic wrap and place in refrigerator overnight.
- Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out all liquid using a colander with small holes.
- Whip softened cream cheese with hand mixer until smooth (about 2 minutes) and spread cream cheese over bottom of a pie plate or 9x9 dish.
- Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.
- Use a spoon to spread over Ritz crackers and enjoy!
Recipe credits to: Lindsey Maestas
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