Tuesday, 30 December 2014

Cranberry dip

Creamy warm cranberry dip fragrant with spices

There is no Christmas without cranberries. These good-looking, chubby little berries are as festive as they can be. With it's bitter-tart-astringent taste surely makes a perfect dip for meat. Spice it up and dip in!

You will need:
400 g fresh cranberries
2 small oranges
1 tbsp xylitol (birch sugar)
1 tbsp coconut palm sugar (coconut blossom nectar)
1 cinnamon stick
4 whole cloves
1 whole star star anise
a pinch of ground ginger
a pinch of ground cinnamon
a pinch of salt
2-3 tbsp Irish whiskey (optional)

1. Wash the cranberries in plenty of water. Take out any unhealthy bits. Drain.
2. Put the washed cranberries in a pan. Add the orange juice with bits, the sweeteners and the spices.
3. Bring to boil, then reduce the heat to minimum, add the spirit (if using), put a lid on (cranberries will pop and create a mess if not covered) and gently cook for 15 to 20 mins.
No need to stir, just shake the pan a few times. When the consistency is to you liking, remove from heat and let it stand for another 10 mins.
4. Remove the star anise, the cloves and the cinnamon stick before serving.

I like mine, when most of the berries are incorporated and the juice is reduced but still few cranberries remained in whole.

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