I have fallen in love with this salsa and thought I would share the recipe:
1 (12 oz) bag fresh cranberries
4 small green onions, finely chopped
2 small jalapeno peppers seeded and finely chopped
1/2 C sugar
1/4 C fresh cilantro, finely chopped
2 Tbsp. fresh ginger, finely grated
2 Tbsp. Lemon juice
1 (8 oz) pkg. cream cheese
1 box Wheat Thins
Rinse, drain, and pick over cranberries, discarding all that are bad or bruised. Place them in the food processor and pulse them until finely chopped but not mushy. In a large bowl, mix in green onions, jalapeno peppers, sugar, cilantro, ginger, lemon juice.
Cover and refridgerate for 4 or so hours.
Serve over the cream cheese block and eat with Wheat thins.