Cranberry Jalapeno Salsa

This may seem like an odd mix of ingredients, and I would agree. And that is why it took me more than 2 years from when I first got this recipe to finally make it. My BFF promised me it was amazing, but I guess I didn't quite get it. But now I do! I was hooked after the first bite. It's the perfect blend of sweet, tangy, spicy, and creamy. In fact, those who tried it at our family Thanksgiving dinner declared it the best appetizer EVER, and I have been threatened with disownment if I consider making any other appetizer for any future get-togethers. Yes, it really is *that* good.

Cranberry Jalapeno Salsa

12 oz bag of fresh cranberries
1 c. sugar
1 jalapeno, minced (I took out most of the seeds, but make it as spicy as you want)
1 bunch of green onions, chopped (including greens)
Large handful of cilantro, chopped
2 8-oz blocks of cream cheese
Wheat Thins

Pick cranberries over to get rid of any stems and bruised/bad ones. Place in saucepan with enough water to just cover them.

Bring to a boil until cranberries start to pop. Allow to boil for about 1 more minute until the majority of cranberries have popped. Drain almost all the water off.

Mix in sugar, jalapeno, green onions, and cilantro with cranberries. Refrigerate until needed, at least 4 hours.

To serve, place 1 block of room-temp cream cheese on a platter and top with 1/2 of the cranberry mixture. Serve with Wheat Thins or other crackers that can hold up to the cream cheese.

*Next time I make it, I will add 1/2 of the cilantro when I make it and 1/2 right before I serve. I want the flavors to meld but also want the bright green of the fresh cilantro.