Cranberry Pecan Cream Cheese Dip


*from melskitchencafe.com

INGREDIENTS

  •  6 ounces (about 1 1/2 cups) fresh cranberries
  •  1/3 to 1/2 cup granulated sugar (see note)
  •  2 tablespoons water
  •  1/2 cup apricot jam, peach jam, or jalapeno/hot pepper jelly (for a subtly spicy version)
  •  1/2 cup chopped, toasted pecans 
  •  8 to 12 ounces cream cheese, softened
  •  Crackers, for serving

  • INSTRUCTIONS

    1. In a medium saucepan, add the cranberries, sugar and water. Bring the mixture to a simmer over medium heat, stirring often, and cook until the cranberries pop and soften a bit, about 10 minutes.
    2. Off the heat, stir in the jam and pecans (see note). Let the dip cool; refrigerate 8-12 hours so the flavors develop and blend (I'm sure you can serve it sooner than that, but it'll be yummier if you can wait).
    3. Spread softened cream cheese in a shallow dish or plate. Top with the cranberry dip mixture. Serve with crackers.

  • NOTES

    Sweet/Tart: the amount of sugar you choose to use is dependent on how tart you want the overall cranberry dip to be and also the brand/type of jam you are using. If the jam you use is already quite sweet or you like a more sweet/tart contrast, you may want to add the lower amount of sugar.

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