Ingredients:

  • 1 cup fresh cranberries, loosely packed
  • 1/4 cup granulated sugar
  • 2 Tablespoons water
  • 1 Tablespoon fresh orange juice
  • 1 teaspoon orange zest, finely grated
  • 1 large fresh jalapeño, finely minced
  • 1 teaspoon cider vinegar or white wine vinegar
  • Pinch fine sea salt
  • 2 blocks (8 oz each) full-fat cream cheese, completely softened to room temperature
  • 2 Tablespoons fresh parsley or cilantro, finely chopped (optional, for garnish)

Instructions:

  1. Prep the Produce: Finely mince the jalapeño (remember to de-seed and remove the membrane unless you want extreme heat). Zest the orange.
  2. Combine Ingredients: In a small saucepan, combine the fresh cranberries, sugar, water, orange juice, and salt.
  3. Simmer and Burst: Bring the mixture to a gentle simmer over medium heat. Cook for 4–5 minutes, stirring occasionally, until most of the cranberries have burst and the mixture has thickened slightly like a loose jam.
  4. Finish the Salsa: Remove the pan from the heat. Stir in the jalapeño, orange zest, and vinegar. Taste and adjust seasoning (add a touch more sugar if too tart, or another pinch of salt).
  5. Cool Completely: Transfer the hot salsa to a bowl and place it in the fridge immediately. The salsa must be completely chilled (at least 30 minutes) before placing it on the cream cheese.
  6. Prep the Base: Ensure the cream cheese is fully softened. Gently arrange the two blocks side-by-side or stacked on your serving dish. Optionally, beat the cream cheese briefly for a fluffier texture.
  7. Shape and Decorate (Optional): Use a spatula or palette knife to gently smooth the top surface of the cream cheese, creating a clean canvas for the salsa.
  8. Layer the Topping: Once the salsa is thoroughly chilled, spoon it carefully and evenly over the top surface of the cream cheese block(s). Ensure the salsa fully covers the base.
  9. Final Chill: Cover the assembled dip loosely with cling film and return it to the fridge for a minimum of 10–15 minutes (or up to 4 hours) to allow the dip to firm up and the flavors to marry.
  10. Garnish and Serve: Before serving, scatter the chopped parsley or cilantro over the edges for a pop of green colour. Serve immediately with crackers or crudités.