Creamy Whipped Brie with Cranberry Salsa

Salsa:
2 cups fresh cranberries
3 medium green onions, finely chopped
1 small red jalapeno pepper, seeded and minced
1/4 cup plus 2 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 gingerroot

Whipped Brie:
3/4 pound brie cheese, room temperature
8 ounces cream cheese, room temperature
1/4 teaspoon black pepper
1 teaspoon finely grated lemon zest
Crackers

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. Stir occasionally.

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 very smooth. Transfer to a serving bowl. Cover and refrigerate. (This can be made 24 hours in advance.) Bring to room temperature 1 hour before serving.

Serve with crackers and the salsa on the side.

Makes 8 to 10 servings.