Creamy Whipped Brie With Cranberry Salsa

Prep time does not include refrigeration time. With the white cheese and red salsa, this would be great for Valentine's Day or Christmas!

Salsa
2 cups fresh cranberries
3 medium green onions, finely chopped
1 small red jalapeno chili, seeded and minced
6 tablespoons sugar
1/4 teaspoon salt
3 tablespoons minced fresh cilantro
1 1/2 tablespoons lemon juice
1 1/2 tablespoons peeled and finely minced fresh ginger root

Whipped Brie
3/4 lb brie cheese, room temperature
8 ounces cream cheese, room temperature
1/2 teaspoon black pepper
1 teaspoon finely grated lemon, zest of
cracker, of your choice

To prepare the salsa: Pulse the cranberries in a food processor until very finely chopped. Transfer to a bowl. Stir in the green onions, jalapeno, sugar, salt, cilantro, lemon juice and ginger. Cover and refrigerate at least 4 hours, stirring occasionally.

To prepare the whipped brie: Remove the rind from the brie and put the cheese into a food processor with the cream cheese, pepper and lemon zest. Process until nice and smooth. Transfer to a serving bowl. Cover and refrigerate. (This can be made 24 hours in advance.) Bring to room temperature about 1 hour before serving.

Serve with crackers and the salsa on the side.