Monday, November 21, 2011

Domestic Goddess Dress Up: Quick (and AMAZING) Thanksgiving Appetizer

As I was getting my Thanksgiving cooking done today (I've got the easy stuff this year, the make-ahead kind) I thought "I should do a little last-minute tutorial for Thanksgiving." And so I've decided to share one of my favorite recipes ever. And I mean EVER. I could eat it all day. But, since cranberries are only available this time of year, it is extra special. So, without further ado, here is the recipe, and pictures of course. 

Cranberry Salsa Appetizer

1-12 oz. bag cranberries
1/4 C. cilantro
1/4 C. green onions
1/2 C. sugar
2 small (or 1 large) Jalapeno
2 Tbs. fresh ginger - I just do 2 inches, depending on how thick the ginger is.
2 Tbs. fresh lemon juice
2-8 oz. bricks cream cheese


This recipe can be very quick, or very time consuming, depending on how you do it. I suggest you do it the quick way (blender or processor) or you can do it by hand... just mince everything. 

Put the cranberries (rinsed) in a blender or food processor. Put in enough water to lift the berries off the blades.

Blend until pieces are very small (this is salsa, and I usually like bigger chunks of tomato and all that. But this salsa is cranberry, and a big ol' chunk of cranberry isn't the best surprise)

Pour into a strainer and let drain while preparing the rest. Like how it's dripping onto my counter? :)

Tip: make cutting up ginger lots easier by "scratching" off the skin with the back of your knife. It's easier and saves more of the ginger than cutting the skin off. 

Put the remaining ingredients (EXCEPT cream cheese and crackers) in the blender. 


Mix in (or put in the blender and blend together) the cranberries.

Cover and put in the fridge for at least 4 hours (though it will be tempting to just eat it right then). And this picture doesn't look too fabulous, but it's actually quite festive with the red cranberries and green cilantro pieces.

Place cream cheese blocks onto serving plate and spoon cranberry salsa over the top, covering all the cream cheese. Serve with crackers. 

I'll update with serving pictures once I serve it. :)

Another tip: I always cut the jalapenos last so I can hurry and get the capsaicin off my fingers. And here is the best way to do this:

Take kosher salt and water and scrub scrub scrub! For about 3-4 minutes. Make sure you get around and under your fingernails. *Happy bonus* this is also a great way to get all the unwanted extra nail polish around your nails off and it makes your hands super duper soft. :)

1 comment:

Tedi Palmer said...

Or wearing gloves helps too. :) I learned how to cut jalapenos the hard way. Without scrubbing my hands or using gloves... Then got it in my eyes and nose and mouth. Lets just say I never wanted to cut them again. I will have to give this recipe a try. mmmm yummy!