Cranberry Salsa

I found a recipe that uses not only the cranberries that have been sitting in the refrigerator since Christmas, but also the cilantro and jalapeno pastes that we picked up at the grocery store recently, along with the crackers that have been languishing in the pantry. Wayne was impressed. Actually, so was I!

Cranberry Salsa or Dip

• 3/4 cup fresh cranberries, minced
• 1/4 cup sugar
• 1 teaspoon dried chives (or 1 tablespoon sliced green onion)
• 1 tablespoon minced cilantro
• 1 1/2 teaspoons minced jalapeno
• 1 1/2 teaspoons lemon juice
• pinch of cumin
• pinch of salt

Combine all ingredients. Chill in the refrigerator for at least 4 hours.

To use as a dip, pour over 1/2 block of cream cheese, bring to room temperature and serve with crackers. Or you can mix them together.