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Spicy Cranberry Spread


  • 1 12 oz. pkg. fresh cranberries
  • 1 C. sugar
  • 6 green onions chopped
  • C. chopped fresh cilantro
  • 1 jalapeño seeded and finely chopped
  • Crackers


  • Dump the cranberries and sugar into a food processor and process briefly until coarsely chopped. Transfer the mixture to a bowl and stir in the green onions, cilantro, and jalapeño. Cover and refrigerate overnight.
  • After chilling, drain the cranberry mixture. Spread the cream cheese on a plate and spoon the drained mixture over the top. Serve with crackers.


Cranberry Delight Dump Cake
Preheat the oven to 350° and lightly grease a 9x13ʺ baking pan. Spread 1 (20 oz.) can crushed pineapple (not drained) into the pan. Drop ⅔ C. orange marmalade by tablespoonful evenly over the pineapple. Scatter 1 (10 oz.) pkg. frozen cranberries (thawed) over the fruit, followed by 1 (16.5 oz.) pkg. pineapple cake mix (dry), 1 tsp. ground cardamom, and 2 tsp. cinnamon-sugar. Drizzle with ½ C. melted butter. Bake for 50 to 55 minutes, until golden brown. Serves 12