Saturday, November 22, 2014

Cran-Citrus Hot Pepper Jelly Dip

The holidays are here and as a chef, I like to go all out with my menu planning. The second I see pumpkin or cranberries on the shelf, I'm ready to think of new recipes. If you've visited my blog before, you know I'm the biggest fan of sweet and spicy foods. I was cleaning out my pantry today and found a bottle of hot pepper jelly that was begging to be eaten. Although great on it's own, pepper jelly pairs well with cranberries. The citrus and cilantro add a wonderful freshness to the sauce as well. This sauce works served as a salsa with tortilla chips too. Happy cooking this week!




1. Heat oil in a saucepan over medium-high heat. Add shallot and cook until lightly softened, about 2 minutes.

2. Add cranberries, pepper jelly and crushed red pepper and stir to combine. Bring mixture to a boil and reduce heat to medium. Cook until the cranberries "pop", about 5 minutes.



3. Remove pan from heat and stir in orange and lime zest/juice as well as the fresh cilantro. Transfer mixture to a bowl and cool to room temperature.




4. Place cream cheese on a serving platter and spoon cranberry mixture over (refrigerate any extra). Serve with crackers. 



Cran-Citrus Hot Pepper Jelly Dip
Serves 8

All you need:
1 teaspoon olive oil
1 shallot, peeled and minced
1 (12 oz.) bag fresh cranberries (or 1-1/2 cups frozen)
1 cup red pepper jelly
1 teaspoon crushed red pepper flakes
Juice and zest of 1 orange
Juice and zest of 1 lime
1/4 bunch fresh cilantro, chopped
1 block light cream cheese
Buttery crackers or woven wheat crackers, for serving

All you do:
1. Heat oil in a saucepan over medium-high heat. Add shallot and cook until lightly softened, about 2 minutes.
2. Add cranberries, pepper jelly and crushed red pepper and stir to combine. Bring mixture to a boil and reduce heat to medium. Cook until the cranberries "pop", about 5 minutes.
3. Remove pan from heat and stir in orange and lime zest/juice as well as the fresh cilantro. Transfer mixture to a bowl and cool to room temperature.
4. Place cream cheese on a serving platter and spoon cranberry mixture over (refrigerate any extra). Serve with crackers.

No comments:

Post a Comment