Cranberry Cream Cheese Dip
Ingredients
Scale
- 1 package (12 oz, frozen whole cranberries (no sugar added), thawed)
- 1 cup white sugar
- 1 cup apricot preserves or jam
- 1/2 cup water
- 1 cup chopped pecans
- 2 bricks (8 oz, cream cheese, softened)
- buttery crackers or pretzel chips for serving
- fresh mint to garnish (optional)
Instructions
- Add cranberries, sugar, preserves and water to a large saucepan.
- Heat saucepan over medium high heat until boiling.
- Mixture will begin to bubble and get frothy as it heats and you may hear the cranberries sizzling and pop.
- Continue to boil for 5 minutes, stirring constantly until berries are popped open and mixture begins to darken.
- Remove from heat and stir in pecans.
- Let set too cool from stove and then refrigerate until complete cooled.
- Gently press a spoon in the center of the cream cheese to create a divot.
- Spoon mixture on top of cream cheese and serve with crackers or pretzel chips.
- Makes 2 appetizer bricks.