1 batch homemade cranberry sauce (see below*)
1/2 cup pomegranate arils**
1 small jalapeño, cored and finely-diced
1/2 cup thinly-sliced green onions
crackers, for dipping
Cranberry Sauce Ingredients:
12 ounces fresh cranberries
1/2 cup orange juice
1/2 cup water
1/3 cup granulated sugar
To Make The Cranberry Sauce: Add cranberries, orange juice, water and sugar to a medium saucepan, and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes or until most of the cranberries have popped. Remove from heat. Chill the cranberry sauce in a sealed container in the refrigerator until completely chilled, about 2 hours. (Or you can make the cranberry sauce up to 3 days in advance.) To Make The Dip: Spread the cream cheese in a single layer in a large serving bowl or plate. Spread the cranberry sauce on top of the cream cheese in a single layer, followed by the pomegranate arils, diced jalapeño, and green onions. Serve immediately, with crackers for dipping.