12 oz. bag fresh cranberries
1/2 c. green onions, chopped
1 jalapeno, stem removed (if you like heat, add two)
1 bunch cilantro
1 t. cumin
1 c. sugar
Juice of one lime (about 1/4 c.)
8 oz. block cream cheese
In a food processor (or by hand) coarsly chop first four ingredients. Then add cumin, sugar and lime juice. Pulse to desired consistency. Spread the cranberry salsa over the cream cheese when ready to serve. Serve with crackers or tortilla chips.
I have a weakness--I am addicted to butter! I love butter in any recipe, any time, anywhere and pretty much over anything. If you add sugar and flavor to butter, I am even more in love. This Cranberry Butter is a close second to my all-time favorite specialty butter (Cinnamon Butter). These two butter's are a must-have at our Thanksgiving table. With fresh rolls right out of the oven, who can resist a sweet butter spread..I could count this as dessert. It's almost better than pumpkin pie!
1 stick + 1/3 c. butter, slightly soft
1 t. brown sugar
1 t. vanilla
1/2 can sweetened condensed milk
1/4 c. chopped pecans or walnuts
1 t. orange zest
1/3 c. powdered sugar
1/2 c. chopped fresh cranberries
In a bowl, whip together the softened butter, sugar, vanilla, zest and condensed milk. Add the zest, fresh cranberries and nuts. Keep at room temperature when ready to serve butter with warm rolls.
Still debating which rolls to make for Thanksgiving? Here are my two all time favorite roll recipes: Lion House Rolls & Dinner Crescent Rolls
There's that Cinnamon Butter again. I'm drooling! Try these Dinner Crescent Rolls, they are soft, flaky and pretty all rolled up.