Recipe From: Laura Watson
My famous Cran-Apple Salsa is popular at Thanksgiving and Christmas time. I learned that if you freeze fresh cranberries in Nov. and Dec., this super yummmeee deliciousness can be enjoyed year round. Years ago, I remember experimenting with the original recipe since it seemed a lil on the tart side. I added in some apple pieces and fresh grated ginger to balance the tart with a lil more sweetness and flavor. Some of my other recipes have been 'tweeked as well. Its been fun to experiment and come up with my own twist on recipes. :)
1 1/2 c. granny smith apples
1 1/2 c. fresh cranberries, rinsed
1/4 c. green onion , minced
1-2 jalapeno peppers, seeds/ribs removed
2 8oz. pkgs cream cheese
1/2 c. sugar
1/4 c. cilantro leaves
1 Tbsp. fresh grated ginger
juice of 1/2 lemon
Club crackers
Put all ingredients , except lemon juice, in a food processor. Mix well until blended. If you dont have a food processor, use a nicer dicer to make the chopping go faster and to get those even cuts with the cranberries and apples. You want small, fine cuts. Stir lemon juice into salsa. Refrigerate 2-3 hrs. before serving. Drain off some of the excess juices. Spread softened cream cheese onto a long serving platter then spread out the salsa on top. When serving, spoon salsa/cream cheese onto a club cracker and enjoy! I love the Keebler Club crackers the best to eat with this Salsa (less buttery) but Ritz crackers will do.
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