Cranberry and Orange Cream Cheese Dip

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Ingredients

  • 10 ounces fresh cranberries (can use frozen cranberries that are thawed)
  • 1/4 cup orange juice
  • 1/2 cup water
  • Zest of half orange
  • 1/2 jalapeño, cored and finely diced (more if you want more heat in the dip)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch (if needed)
  • 2 8-ounce packages cream cheese, room temperature
  • 1/3 cup pomegranate arils
  • 1/2 cup green onions, sliced
  • Crackers, for dipping

Directions

  1. Rinse the cranberries.
  2. Add the cranberries, orange juice, water, orange zest, jalapeño and sugar to a medium saucepan, and stir. Over high heat, bring the sauce to a boil and then reduce the heat to low, simmering until the cranberries have split and a thick sauce is created, approximately 10 minutes. If the sauce doesn’t thicken (or you are using frozen then thawed cranberries), add 1 tablespoon of cornstarch to 2 tablespoons of water in a separate bowl and mix until thoroughly combined. Slowly pour the cornstarch mixture into the cranberry sauce and stir until the thick sauce is created.
  3. Remove the sauce from heat and chill until completely cool, approximately 1 hour.
  4. Spread the cream cheese into a serving bowl, bringing the cheese up the sides.
  5. Layer the cranberry sauce on top of the cream cheese. Top with pomegranate arils and green onions.
  6. Serve immediately with an assortment of crackers for dipping.

https://www.cutco.com/learn/cranberry-orange-cream-cheese-dip