Cranberry Salsa
- 12 oz cranberries, rinsed and chopped
- 1 jalapeño, minced
- 1 bundle green onions, sliced
- 1 bundle cilantro, chopped finely
- 2 T. Lemon juice
- 2 T. minced fresh ginger
- 1/2 c. granulated sugar
- 1 vanilla bean caviar squeezed
- 8 oz cream cheese (optional)
Stir together cranberries, cilantro, green onion, jalapeño, ginger, lemon juice, sugar, and vanilla caviar. Refrigerate for a couple hours or overnight. Spread cream cheese in a dish and pour salsa over the top. Serve with crackers or tortilla chips.