Guest guest Posted November 30, 2004 Report Share Posted November 30, 2004 This is one of my favorite holiday appetizers. It is so very pretty and festive looking when served. I omit the cilantro from mine (personal preference). I have not tried it with a vegan cream cheese. I also do this in a cuisinart to make it easier!! Amanda, California Cranberry Relish 3 cups fresh cranberries ¼ cup green onions, minced 2 tablespoons jalapeno peppers, seeded and minced ½ cup sugar ¼ cup fresh cilantro, minced 2 tablespoons fresh ginger, finely grated 2 tablespoons fresh lemon juice 2 8-ounce packages cream cheese cranberries and/or cilantro sprigs for garnish Rinse, drain, and pick over cranberries. With a sharp knife, chop the cranberries until they are finely chopped, but not mushy. Place them in a bowl with the onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Mix well. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with). Place the cream cheese on a serving platter and cover with the dip. Garnish, if desired and served with assorted crackers. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2004 Report Share Posted November 30, 2004 YUM!!!!!!!!!!!!!! I'll have to see if I can track down the vegan cream cheese - or make some:) Debra Lee Thompson Analyst - Mortgage I First Horizon Home Loans Corporation debrathompson <debrathompson 214.492.7402 Amanda Crawford Beckwith [lovethecold] Tuesday, November 30, 2004 1:34 PM Cranberry Relish This is one of my favorite holiday appetizers. It is so very pretty and festive looking when served. I omit the cilantro from mine (personal preference). I have not tried it with a vegan cream cheese. I also do this in a cuisinart to make it easier!! Amanda, California Cranberry Relish 3 cups fresh cranberries ¼ cup green onions, minced 2 tablespoons jalapeno peppers, seeded and minced ½ cup sugar ¼ cup fresh cilantro, minced 2 tablespoons fresh ginger, finely grated 2 tablespoons fresh lemon juice 2 8-ounce packages cream cheese cranberries and/or cilantro sprigs for garnish Rinse, drain, and pick over cranberries. With a sharp knife, chop the cranberries until they are finely chopped, but not mushy. Place them in a bowl with the onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Mix well. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with). Place the cream cheese on a serving platter and cover with the dip. Garnish, if desired and served with assorted crackers. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2004 Report Share Posted November 30, 2004 I'm sure it would taste really good on some crackers, without the cream cheese if you can't find any! Or even some silky tofu? Just a thought! I hope you like it! Amanda , " Thompson, Debra lee " <Debrathompson@f...> wrote: > YUM!!!!!!!!!!!!!! I'll have to see if I can track down the vegan cream cheese - or make some:) > > Debra Lee Thompson > > Analyst - Mortgage I > > First Horizon Home Loans Corporation > > debrathompson@f... <debrathompson@f...> > > 214.492.7402 > > > Amanda Crawford Beckwith [lovethecold@h...] > Tuesday, November 30, 2004 1:34 PM > > Cranberry Relish > > > > This is one of my favorite holiday appetizers. It is so very pretty > and festive looking when served. I omit the cilantro from mine > (personal preference). I have not tried it with a vegan cream cheese. > I also do this in a cuisinart to make it easier!! > Amanda, California > > Cranberry Relish > 3 cups fresh cranberries > ¼ cup green onions, minced > 2 tablespoons jalapeno peppers, seeded and minced > ½ cup sugar > ¼ cup fresh cilantro, minced > 2 tablespoons fresh ginger, finely grated > 2 tablespoons fresh lemon juice > 2 8-ounce packages cream cheese > cranberries and/or cilantro sprigs for garnish > > Rinse, drain, and pick over cranberries. > > With a sharp knife, chop the cranberries until they are finely > chopped, > but not mushy. Place them in a bowl with the onions, jalapeno > peppers, > sugar, cilantro leaves, ginger, and lemon juice. Mix well. > > Cover with plastic wrap and refrigerate at least 4 hours so flavors > develop > (salsa will be too sharp and tart to begin with). > > Place the cream cheese on a serving platter and cover with the dip. > Garnish, > if desired and served with assorted crackers. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2004 Report Share Posted December 1, 2004 Actually, I just got a new vegan cook book that has a recipe for vegan cream cheese made from tofu and cashews:) I can't wait to try it!!! I LOVE pepper jellies - I made some last year for Christmas gifts - a Brandied Apricot Habanero and a Champagne Serrano:) They're quite wonderful! Debra Lee Thompson Analyst - Mortgage I First Horizon Home Loans Corporation debrathompson <debrathompson 214.492.7402 Amanda Crawford Beckwith [lovethecold] Tuesday, November 30, 2004 10:23 PM Re: Cranberry Relish I'm sure it would taste really good on some crackers, without the cream cheese if you can't find any! Or even some silky tofu? Just a thought! I hope you like it! Amanda , " Thompson, Debra lee " <Debrathompson@f...> wrote: > YUM!!!!!!!!!!!!!! I'll have to see if I can track down the vegan cream cheese - or make some:) > > Debra Lee Thompson > > Analyst - Mortgage I > > First Horizon Home Loans Corporation > > debrathompson@f... <debrathompson@f...> > > 214.492.7402 > > > Amanda Crawford Beckwith [lovethecold@h...] > Tuesday, November 30, 2004 1:34 PM > > Cranberry Relish > > > > This is one of my favorite holiday appetizers. It is so very pretty > and festive looking when served. I omit the cilantro from mine > (personal preference). I have not tried it with a vegan cream cheese. > I also do this in a cuisinart to make it easier!! > Amanda, California > > Cranberry Relish > 3 cups fresh cranberries > ¼ cup green onions, minced > 2 tablespoons jalapeno peppers, seeded and minced > ½ cup sugar > ¼ cup fresh cilantro, minced > 2 tablespoons fresh ginger, finely grated > 2 tablespoons fresh lemon juice > 2 8-ounce packages cream cheese > cranberries and/or cilantro sprigs for garnish > > Rinse, drain, and pick over cranberries. > > With a sharp knife, chop the cranberries until they are finely > chopped, > but not mushy. Place them in a bowl with the onions, jalapeno > peppers, > sugar, cilantro leaves, ginger, and lemon juice. Mix well. > > Cover with plastic wrap and refrigerate at least 4 hours so flavors > develop > (salsa will be too sharp and tart to begin with). > > Place the cream cheese on a serving platter and cover with the dip. > Garnish, > if desired and served with assorted crackers. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2004 Report Share Posted December 1, 2004 I LOVE pepper jellies - I made some last year for Christmas gifts - a Brandied Apricot Habanero and a Champagne Serrano:) They're quite wonderful! Me too, and those two sound great. I once had a chance to sample plain champagne jelly - it was the best jelly I have ever tasted - & I am a big jam, jelly, marmalade girl! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.