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.
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.