This is a special appetizer that my dad makes for Thanksgiving every year. He first learned it from his brother, my Uncle John, and then reinvented the recipe at home. So, this is a very Thanksgiving dish for us, but you could make it for Christmas too.
I do think the fresh cranberries taste better than using cranberry sauce, but it’s still pretty good the way I make it here. Isn’t it funny that the North American version has pineapple and the Asian version doesn’t? That’s because we don’t have canned pineapple and pineapple season is in the summer.
Hello to my family celebrating Thanksgiving in Kansas City! I hope you ate some of this cranberry cheese spread too. Miss you guys.
Dad’s Recipe – better for those in North America
- 1 bag fresh cranberries
- 2 T chopped onion
- 1 jalapeno, finely chopped
- 1/2 C chopped green bell pepper
- 1 (8 ounce) can chopped pineapple, drained
- 1/2 C chopped cilantro
- 1/2 C sugar
- 1 t salt
- 2 bricks cream cheese
- Mix everything together except the cream cheese and chill overnight
- Before serving, pour half of the sauce over 1 brick of cream cheese. Serve with crackers.
My Version – better for those in Southeast Asia
- 1 can cranberry sauce (or canned whole cranberries)
- 1 T chopped onion or white parts of green onion
- 2 or 3 bird’s eye chilies, finely chopped
- 2 long green peppers “mak phet woah”, finely chopped (the kind that look like jalapenos, but aren’t spicy)
- 1 C cilantro, chopped
- 1/2 t salt
- 3 circles of Laughing Cow cheese
- Mix everything together except the cheese and chill overnight.
- Smash the cheese triangles up with a fork and shape into a dome. Pour the cranberry sauce over the cheese and serve with crackers. (Alternately, you could have the cheese and the cranberry salsa in 2 separate serving dishes. Then people would spread both on their crackers.)