Ingredients:
2 cups fresh cranberries
3 medium green onions, finely chopped
1 small red jalapeno chiles, seeded and minced
6 tablespoons sugar
1/4 teaspoon salt
3 tablespoons minced fresh cilantro
1 1/2 tablespoons lemon juice
1 1/2 tablespoons peeled and finely minced fresh gingerroot
3/4 lb brie cheese, room temperature
8 ounces cream cheese, room temperature
1/2 teaspoon black pepper
1 teaspoon finely grated lemons, zest of
crackers, of your choice
Directions:
To prepare the salsa: Pulse the cranberries in a food processor until very finely chopped.
Transfer to a bowl.
Stir in the green onions, jalapeno, sugar, salt, cilantro, lemon juice and ginger.
Cover and refrigerate at least 4 hours.
Stir occasionally.
To prepare the whipped brie: Remove the rind from the brie and put the cheese into a food processor with the cream cheese, pepper and lemon zest.
Process until nice and smooth.
Transfer to a serving bowl.
Cover and refrigerate.
(This can be made 24 hours in advance.) Bring to room temperature about 1 hour before serving.
Serve with crackers and the salsa on the side.
Servings: 8-10
Time preparation: 15 min.
Time total: 15 min.