Cranberry Jalapeno Spread

Serves 15-20 people

Colorful flavorful appetizer that can be prepared the night before. Great for Thanksgiving, Christmas or any special time!!


  • 12 ounces fresh cranberries (1 bag)
  • 3 green onions, chopped
  • ¼ c chopped fresh cilantro
  • 1 large jalapeno pepper, seeded and finely diced
  • ¾ c sugar (more or less to taste)
  • 1-2 T Underwood Ranches Verde Hot Sauce
  • ½ t cumin
  • 2 T fresh lemon juice (1 lemon)
  • 1/8 t salt
  • 2 packages (8 ounces each) cream cheese, softened
  • Crackers or tortilla chips
  1. Pulse the washed cranberries in a food processor or blender until coarsely chopped.
  2. Add the green onions, cilantro, jalapeno, sugar, UR Verde Hot Sauce, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. You want a coarse texture.
  3. Transfer the mixture to a covered glass bowl and refrigerate for 4 hours (or overnight). The flavors will develop and the cranberries will sweeten up a bit.
  4. When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese. (You may need to strain some of the cranberry liquid first before spreading the mixture onto the cream cheese.)
  5. Refrigerate for about an hour before serving. Serve with crackers or tortilla chips.