In a small mixing bowl, combine pomegranate molasses, fruit preserves, chopped green onions, chopped cilantro, minced jalapenos, spices and salt.
Add juice or water if needed to thin out the consistency a bit. Adjust the amount of preserves as per the tartness of molasses. Stir in the pomegranate arils.
Cover and refrigerate for 3 hours to overnight, to let the flavors meld together.
Whip the softened cream cheese and spread it in an even layer on a serving platter (see note below). Discard any juices released before topping it on the cream cheese.
Serve with a variety of crackers.
Notes
Pomegranate Molasses: I used sultan brand molasses which was sweeter and less tart than the cortas brand. If you are not used to the taste of molasses, I recommend you start with a smaller amount and adjust it up as per your preference.
Fruit Preserves: I often choose preserves made with fruit and juice concentrates. There are orange marmalades made only with fruit juice and peel.
Pomegranate Juice: This is optional and needed only to thin out the consistency of salsa if the molasses are too thick.
Cream cheese: Labneh is light and fluffy. If using Philadelphia cream cheese, whip it up a bit. Add some greek yogurt or cream to lighten it up and make it fluffy.
Make Ahead: Prepare the salsa one day ahead. Add half the herbs just before serving.
Storage and Leftovers: Leftovers can be refrigerated for 3 to 4 days. Make the salsa without herbs and freeze it. Thaw, stir it and add the herbs.
For more information on ingredients, variations and serving suggestions, scroll up the page to the blog post.