12 Oz. Fresh, Uncooked Cranberries

¼ C. Green Onion

1-2 Fresh Jalapeño Peppers

2 TBSP. Cilantro

¾ c. Sugar

1 TBSP. Lemon Juice

1/8 TSP. Salt

16 oz. Cream Cheese (Whipped)


Hand chop cranberries (do not use a food processor, it will add too much liquid)

Chop green onion, jalapeño, & cilantro.

Add sugar, lemon juice, & salt to cranberry mixture, cover, & refrigerate overnight.

Stir, strain all liquid.

Whip cream cheese with mixer for 2 minutes until smooth.

Spread at the bottom of a 9x9 pan or pie tin.

Pour cranberry mixture atop cream cheese & chill until ready to serve. 

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It's that special time of year again. You know, that time when you can't decipher which feelings are excitement, gratitude, chaos, too much pumpkin pie, or stress. That time when we somehow manage to squeeze in more festivities and to-do's than we would ever bargain to survive on a normal day in February. Yet, through it all, we know it is ALWAYS worth it in the end. It is a time where we try really, REALLY, hard to reflect on what is truly most important, but still feel a tiny bit of pressure to make sure our lives are put together and our homes are in order.

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