November 24, 2010
Serves 6 to 8
1 bag fresh cranberries (remove the soft ones, wash and coarsely chop remainder in food processor)
4 green onions, chopped (about a 1/2 cup)
2 small jalapeño peppers (or 1 large), seeded and chopped (about 2 tablespoons)
1/2 cup sugar
1/4 cup fresh cilantro, minced
2 tablespoons fresh ginger, finely chopped or grated
2 tablespoons fresh lemon juice
8 ounces of non-dairy cream cheese (try Tofutti)
1. Mix the first seven ingredients together in a large bowl. Store in the fridge in an airtight container for at least four hours to allow flavors to mellow.
2. Scoop vegan cream cheese onto a serving plate, and pour cranberry mixture on top. Serve with vegan crackers.