Ingredients
- 1 cup fresh cranberries
- 2 jalapeno peppers, seeded and finely chopped
- 1/2 cup granulated sugar
- 1/2 cup water
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a medium saucepan, combine cranberries, chopped jalapenos, sugar, and water. Bring to a boil, then reduce heat and simmer for 10–12 minutes until cranberries burst and mixture thickens slightly.
- Remove from heat and allow cranberry mixture to cool completely.
- In a large bowl, beat softened cream cheese until smooth. Add sour cream, lime juice, cilantro, salt, and black pepper. Mix until fully combined.
- Fold the cooled cranberry-jalapeno mixture into the cream cheese mixture until evenly incorporated.
- Transfer to a serving bowl, cover, and refrigerate for at least 1 hour before serving chilled.
Notes
- Use frozen cranberries directly from the freezer; no need to thaw.
- Adjust jalapeno seeds for more or less heat.
- Add lime zest for extra citrus brightness.
- Substitute with dairy-free cream cheese and sour cream for a vegan option.
- Make ahead and refrigerate overnight for best flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Stovetop + Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 9g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
