Ingredients:

  • 2 (8 oz) blocks Full-Fat Cream Cheese, softened
  • 1 sprig Fresh Rosemary (Optional Garnish)
  • 12 oz Fresh or Frozen Cranberries, thawed and patted dry
  • 1/2 cup Granulated Sugar (Caster Sugar)
  • 2 small Fresh Jalapeño Peppers, finely minced
  • 1/4 cup Red Onion or Shallot, very finely minced
  • 1 Tbsp Fresh Lime Juice
  • 1 tsp Apple Cider Vinegar (or white wine vinegar)
  • 1/4 cup Fresh Cilantro (Coriander), finely chopped
  • 1/4 tsp Fine Sea Salt

Instructions:

  1. Prep the Cranberries: If using a food processor, pulse the cranberries until roughly chopped (like a coarse salsa). Do not over-process into a purée. If processing by hand, coarsely chop with a sharp knife.
  2. Mince the Aromatics: Finely mince the jalapeños (ensure seeds and white pith are removed for moderate heat) and the red onion/shallot. Chop the cilantro/coriander.
  3. Combine the Relish: In a mixing bowl, combine the chopped cranberries, sugar, minced jalapeño, red onion, lime juice, apple cider vinegar, salt, and cilantro. Mix well until the sugar begins to dissolve.
  4. Chill for Flavour Marriage: Cover the bowl tightly and refrigerate for a minimum of 2 hours, or ideally 4 hours. This allows the acidic elements to macerate the cranberries and meld the spicy and sweet flavors.
  5. The Critical Drain: Once chilled, pour the entire cranberry relish mixture into a fine mesh sieve set over a bowl. Let the excess liquid (the syrupy juice) drain off for 15–20 minutes. Do not press on the solids. Only the chunky solids should be used for the dip to prevent the cream cheese from becoming soggy.
  6. Prep the Cream Cheese Base: Unwrap the blocks of cream cheese. Place them side-by-side or slightly overlapping onto your chosen serving platter. Use a knife or offset spatula to lightly smooth and shape the cheese block into a neat, uniform base.
  7. Spoon and Shape: Gently spoon the drained cranberry relish mixture evenly over the top of the cream cheese block. Leave a small clean border of cream cheese visible around the edges for presentation.
  8. Serve Cold: Garnish the platter with fresh cilantro or rosemary sprigs for a festive touch. Serve immediately with sturdy dippers like water biscuits, pretzel crisps, or toasted baguette rounds.