Robbie Shoults from Bear Creek Smokehouse in Marshall stops by Good Day to make a tangy cheeseball for holiday entertaining.
Texas Cranberry-Pomegranate Salsa
12 ounce bag fresh cranberries
2/3 cup honey
juice of one pomegranate
juice of one lime
pinch of salt
1 cup fresh chopped cilantro
4 green onions, chopped
2 jalapenos, chopped
1 block of cream cheese
Place cranberries, honey, both juices and salt in a food processor, and pulse until finely chopped.
Add cilantro, green onions, and jalapenos.
Refrigerate several hours to overnight.
Put cream cheese on a plate, and dust with chili powder. Then add salsa and serve with crackers and chips.
Also fabulous on a turkey sandwich!