Spicy Cranberry Salsa

• 1 package (12 ounces) fresh or frozen cranberries
• 1/4 cup coarsely chopped green onions
• 1/4 cup fresh cilantro leaves
• 1/4 cup coarsely chopped green pepper
• 1 tablespoon minced fresh gingerroot
• 2 to 3 teaspoons ground chipotle pepper
• 1 medium lime
• 1 can (10 ounces) diced tomatoes and green chiles, drained
• 3/4 cup sugar
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• 3 packages (8 ounces each) cream cheese, softened
• Assorted crackers

1. Place the first 6 ingredients in a food processor. Finely grate enough zest from lime to measure 2 teaspoons. Cut lime crosswise in half; squeeze juice from lime. Add zest and juice to food processor. Process until coarsely chopped. Transfer to a bowl. Stir in diced tomatoes and green chiles, sugar, salt and cayenne. Refrigerate, covered, at least 4 hours.
2. Spread cream cheese onto a serving platter; top with cranberry salsa. Serve with crackers.

cranberries, green onions, fresh cilantro, green pepper, fresh gingerroot, ground chipotle pepper, lime, tomatoes, sugar, kosher salt, cayenne pepper, cream cheese, crackers

Taken from www.tasteofhome.com/recipes/spicy-cranberry-salsa/ (may not work)