My good friend Brenda Hawkins brought this appetizer to a gathering of a few longtime girlfriends–friendships we’ve had since high school. Brenda is the Appetizer Ace of the group, and always brings something delicious, healthy and beautiful to look at. I’m making it today to bring to my parents’ home, where our extended family will gather for Christmas. I’m not sure where Brenda got this recipe originally, but here it is. Enjoy!
Combine the following ingredients in a bowl:
- 1/4 cup each green onions and cilantro, finely chopped
- 1 finely chopped fresh jalapeño, seeds discarded
- 1 package fresh cranberries, crushed (I used a food processor)
- 2 Tbsp. lemon juice
- 1 1/4 cups sugar
- 1/4 tsp cumin
- Dash salt
Refrigerate this mixture for about 4 hours, to allow the flavours to mingle and the sugar to dissolve fully. When ready to serve, spread light cream cheese on a serving plate. Top with the cranberry mixture. Serve with whole-grain or seedy crackers. I like Kashi Original 7 Grain, or Mary’s Original Organic Seed Crackers.