Ingredients:

  • 2 blocks (8 ounces / 225 g each) Full-fat Cream Cheese, softened at room temperature
  • 1/4 tsp (1 g) Fine Sea Salt (Optional)
  • 12 ounces (340 g) Fresh or Frozen Cranberries
  • 3/4 cup (150 g) Granulated Sugar
  • 1/4 cup (60 ml) Water or Orange Juice
  • 1-2 Large Jalapeño Peppers, very finely diced
  • 1/4 cup (5 g) Fresh Coriander (Cilantro), chopped
  • 1 Tbsp (15 ml) Fresh Lime Juice
  • 1/2 tsp (3 g) Ground Cumin (Optional)

Instructions:

  1. Combine and Simmer: In the saucepan, combine the cranberries, granulated sugar, and water/orange juice. Bring the mixture to a low boil over medium heat, stirring gently until the sugar dissolves.
  2. Pop the Berries: Reduce the heat to low. Allow the mixture to simmer for 8–10 minutes, stirring occasionally. The cranberries will begin to 'pop' and the sauce will visibly thicken.
  3. Add the Kick: Remove the pan from the heat. Immediately stir in the diced jalapeño(s), chopped coriander, lime juice, and cumin (if using). Stir well to combine.
  4. Cool Down: Transfer the relish mixture to a separate bowl or container. Allow it to cool completely to room temperature. Crucially, it should not be warm when poured over the cheese (This can take about 45 minutes to 1 hour).
  5. Soften the Cheese: Ensure the cream cheese blocks are thoroughly softened at room temperature.
  6. Shape the Base: On your serving platter, lightly mix the two blocks of cream cheese with the optional salt. Use a spatula or knife to gently shape the cheese into a flat, smooth block or a gentle dome shape.
  7. Assemble the Dip: Once the cranberry relish is completely cool, spoon or pour it evenly over the prepared cream cheese base, ensuring the entire surface is covered.
  8. Chill to Set: Cover the platter loosely with plastic wrap. Refrigerate for a minimum of 2 hours. This allows the relish to set and the flavors to integrate.
  9. Serve: Remove from the fridge about 15 minutes before serving (to soften the cheese slightly). Garnish lightly with extra coriander or thinly sliced jalapeño rings, if desired, and serve with crackers or crostini.