Ingredients:

  • 1 cup Fresh or Frozen Cranberries
  • 1/3 cup Granulated Sugar
  • 1/4 cup Water
  • 1 medium Jalapeño Pepper, finely minced (seeds optional)
  • 1 teaspoon Orange Zest, finely grated
  • 8 ounces Full-fat Cream Cheese, softened to room temperature
  • 1/4 cup Full-fat Sour Cream or Plain Greek Yogurt
  • 1/2 teaspoon Worcestershire Sauce
  • 1/4 teaspoon Kosher Salt
  • Pinch of Black Pepper, freshly ground

Instructions:

  1. Prepare the Cranberry Mixture: Combine cranberries, sugar, and water in a small saucepan. Bring to a simmer over medium heat.
  2. Cook the Berries: Cook for 5–7 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened slightly into a chunky relish consistency. Remove from heat.
  3. Infuse the Heat: Stir the minced jalapeño and orange zest into the warm cranberry mixture. Set aside to cool completely.
  4. Prepare the Cream Cheese Base: In a separate mixing bowl, combine the softened cream cheese, sour cream/yogurt, Worcestershire sauce, salt, and pepper.
  5. Whip the Base: Beat the cream cheese mixture until it is completely smooth, light, and fluffy—no lumps allowed! (Using an electric mixer is recommended).
  6. Assemble the Dip: Gently fold about half of the cooled cranberry mixture into the cream cheese base until just combined. Do not overmix; you want streaks of red.
  7. Chill (Optional but Recommended): Cover the dip and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
  8. Serve: Transfer the dip to a serving bowl and spoon the remaining cranberry mixture over the top as a garnish before serving with crackers or vegetables.