Ingredients:

  • 12 oz bag Fresh or Frozen Cranberries
  • 1/2 cup Granulated Sugar
  • 1/4 cup Water or Orange Juice
  • 2 tbsp Apple Cider Vinegar or Lime Juice
  • 1 large Jalapeño Pepper, finely minced (seeds removed for milder heat)
  • 1 tsp Fresh Ginger, freshly grated
  • Zest of 1 small lime (optional)
  • 1/4 tsp Sea Salt (for relish)
  • 2 blocks (8 oz each) Full-Fat Cream Cheese, fully softened
  • 1/4 cup Sour Cream or Crème Fraîche
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Fine Sea Salt (for cheese base)

Instructions:

  1. Prepare the Relish: Finely mince the jalapeño. Combine cranberries, sugar, water/juice, cider vinegar, minced jalapeño, grated ginger, and lime zest in a saucepan.
  2. Simmer: Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat and simmer gently for 8–10 minutes until the cranberries pop and the mixture thickens slightly.
  3. Cool: Stir in the salt. Transfer the relish to a small bowl and cool completely to room temperature (about 30 minutes). It must be cold before assembly.
  4. Whip the Base: Ensure the cream cheese is fully softened. In a medium mixing bowl, beat the softened cream cheese until smooth and light. Add the sour cream, garlic powder, and salt. Beat until the mixture is light and fluffy.
  5. Spread: Spread the whipped cream cheese mixture evenly onto your serving platter or dish. Create a slight ridge to contain the relish.
  6. Assemble: Once the relish is completely cooled, spoon it carefully over the cream cheese base and spread gently.
  7. Chill: Cover the assembled dip tightly and refrigerate for a minimum of 2 hours, or ideally 4 hours, to allow the dip to set and flavors to fully meld.
  8. Serve: Remove the dip from the fridge 15 minutes before serving. Serve directly with sturdy crackers or crostini.