1-Gathering and Prepping Ingredients: First, rinse the 12 ounces of fresh cranberries under cold water and drain them well to remove any bits. Next, seed and coarsely chop the jalapeno, deciding how many seeds to leave in based on your spice preference. Chop the half cup of cilantro and four green onions finely to add fresh notes.

2-Mixing and Blending: In a food processor, combine the cranberries, 3/4 cup of sugar, chopped jalapeno, cilantro, green onions, two tablespoons of lime juice, and a pinch of salt. Blend everything until it’s fairly fine, but not totally smooth, so you keep some texture. Taste and adjust the sugar if you want it sweeter or add more jalapeno seeds for extra heat.

3-Chilling and Serving: Once mixed, pop the salsa in the fridge for at least a few hours to let the tastes blend. Serve it over two 8-ounce blocks of cream cheese – whipped cream cheese works great for easier spreading – and pair with your favorite crackers. This yields enough for about 10 people, and it’s a crowd-pleaser at gatherings. For inspiration on other quick recipes, you might try our blackened chicken recipe as a main dish to go with it.