Ingredients:

  • 12 oz Fresh Cranberries
  • 2 large Fresh Jalapeños (seeded for mild flavor)
  • 60 g Red Onion, finely chopped
  • 75 g Granulated Sugar
  • 15 mL Fresh Lime Juice
  • 30 mL Fresh Cilantro, roughly chopped
  • 2 g Kosher Salt
  • 8 oz block Cream Cheese, full fat, softened

Instructions:

  1. Thoroughly wash cranberries, cilantro, and jalapeños. Remove stems from cranberries and peppers. For less heat, slice jalapeños and remove white membranes and seeds.
  2. Combine the fresh cranberries, prepared jalapeños, and red onion in the bowl of a food processor. Pulse 8–10 times until the mixture achieves a coarse, chunky salsa consistency. Do not over-process.
  3. Transfer the pulsed mixture to a large mixing bowl. Add the granulated sugar, fresh lime juice, chopped cilantro, and kosher salt. Stir vigorously to incorporate all seasoning.
  4. Cover the relish mixture tightly and refrigerate for a minimum of 2 hours, and preferably 4 hours, to allow flavors to meld.
  5. Spread the 8-ounce block of softened cream cheese evenly across a serving platter or shallow bowl, creating a base layer.
  6. Spoon the chilled cranberry jalapeño relish generously over the top of the cream cheese base, ensuring full coverage. Serve immediately with crackers or crostini.