Cranberry Dip

Ingredients:

• 12 oz fresh cranberries (from Reusch Century Farm, of course!)

• 1/4 cup green onion

• 1-2 fresh jalapeño peppers

• 2 Tbsp. cilantro

• Maple syrup or maple sugar (as much as needed and desired)

• 1 Tbsp. lemon juice

• 1/8 tsp. salt

• 16 oz. cream cheese, softened

Instructions:

1. Hand chop the cranberries. (A food processor may liquify the berries too much.)

2. Chop green onion, jalapeño peppers and cilantro.

3. Combine chopped cranberries, green onion, cilantro, and jalapeños in a bowl.

4. Add maple syrup or sugar, lemon juice and salt on top of cranberry mixture. Stir gently until blended.

5. Cover with plastic wrap and place in refrigerator overnight.

6. Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out all liquid using a colander with small holes.

7. Whip softened cream cheese with hand mixer until smooth (about 2 minutes) and spread cream cheese over the bottom of a pie plate or 9x9 dish.

8. Spread the cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.

9. Serve with crackers or apples. Use a spoon to spread on edible dipping item.

Other ideas:

• Skip the cream cheese, add more cilantro, eat it like a salsa with chips.

• Use just the topping in lieu of cranberry sauce at Thanksgiving.

• Make small individual servings on small plates for each guest.

• Use fruit or vegetables instead of crackers as the dipping item.