Cranberry Salsa with Warm Brie and Pistachios
Cranberry Salsa:
12 ounces fresh or frozen cranberries
½ cup chopped green onions
2 small jalapeños, seeded and chopped
½ cup sugar
¼ cup chopped fresh cilantro, plus additional for garnish
2 Tablespoons peeled and grated fresh ginger
2 Tablespoons fresh lemon juice
Brie:
1 small round of Brie cheese (about 8 ounces)
½ cup chopped pistachios, toasted
Water crackers
This recipe requires advance preparation. Rinse the cranberries and discard any that are soft or bruised. Reserve several of the whole cranberries for garnish. Place the remaining cranberries in a food processor and pulse until finely chopped (do not overprocess). Transfer to a bowl and stir in the remaining salsa ingredients. Cover and refrigerate for 4 hours.
Preheat the oven to 350 degrees. Place the brie on a rimmed baking sheet and heat for 15 to 20 minutes until softened. Transfer to a serving platter and top with the Cranberry Salsa. Sprinkle with the pistachios, reserved whole cranberries and additional cilantro. Serve warm with crackers. Serves 6.