Wickedly Sassy Cranberry Salsa

1 1/2 c. fresh cranberries
1/3 + 1 T. sugar
2 green onions, chopped
1/4 c. cilantro, chopped
1 large lime, juice and grated zest
1 jalapeño pepper, seeded & minced
2 tsp. fresh ginger, minced
1/8 tsp. salt
dash of pepper
1 (8 oz.) block cream cheese

In a food processor, combine all ingredients except for the cream cheese and pulse on and off until salsa is uniformly chopped yet still maintains some texture. Cover and refrigerate 6-8 hours to let flavors blend. Spoon salsa over cream cheese or Brie and serve with Ritz crackers or Wheat Thins.

Tip: Cranberries can be frozen during the holidays for later use. No need to thaw them before making the salsa.