Cranberry Jalapeno Dip

1  12 oz package fresh cranberries

1/4 cup green onion, chopped

1/4 cup cilantro, chopped

2-3 small jalapeno peppers

1 cup sugar

1/4 t cumin

2 T lemon juice

dash salt

2  8 oz packages cream cheese, softened

Rinse, sort and chop cranberries.  Chop onion, cilantro and jalapeno (wear gloves and remove seeds).  Toss all chopped ingredients in a bowl.  Add sugar, cumin, lemon juice and salt.  This is best if refrigerated for 4 hours.  

The first time I made this I spread cream cheese evenly on the surface of a plate and topped with cranberry salsa.  The second time I just spread the cranberry salsa over the blocks of cream cheese which made it easier to transport and assemble at our destination.

Serve with crackers or chips.