Ingredients:
- 12 oz bag Fresh or Frozen Cranberries (340 g)
- 2 large Fresh Jalapeños, finely diced (seeds/pith removed for milder heat)
- 1/4 cup Granulated Sugar (50 g)
- 2 Tbsp Fresh Lime Juice (30 ml)
- 1 tsp Orange Zest (5 ml)
- 1/4 cup Fresh Coriander (Cilantro), roughly chopped (10 g)
- 1/4 tsp Fine Sea Salt (1.25 g)
- 2 (8 oz) blocks Full-Fat Block Cream Cheese, softened (450 g)
Instructions:
- Process the Cranberries: Pulse the fresh or thawed cranberries in a food processor until coarsely chopped, roughly to the consistency of coarse breadcrumbs. Do not over-process into a paste.
- Dice the Jalapeños: Carefully slice the jalapeños in half, scoop out the seeds and white pith (this controls the heat), and finely dice them.
- Combine Ingredients: Transfer the chopped cranberries and diced jalapeños to a medium bowl. Add the granulated sugar, lime juice, orange zest, chopped coriander (cilantro), and sea salt.
- Mix and Macerate: Stir the relish mixture thoroughly until the sugar begins to dissolve. The mixture should look vibrant and juicy.
- Chill (Crucial Step): Cover the bowl tightly and refrigerate for a minimum of 2 hours, or ideally 4 to 24 hours. This resting period allows the flavours to meld beautifully and the cranberries to soften slightly.
- Soften the Cream Cheese: Ensure the cream cheese blocks are properly softened at room temperature (about 30 minutes). This prevents cracking when shaping.
- Shape the Base: On your serving platter, gently arrange the two blocks of cream cheese side-by-side to create a smooth, thick base. Use a spatula to slightly round the edges if desired.
- Drain Excess Liquid: Just before serving, stir the chilled relish. If a large amount of liquid has accumulated, gently spoon the relish onto the cream cheese using a slotted spoon to drain the excess juice.
- Top and Serve: Spoon the vibrant cranberry jalapeño relish evenly over the surface of the cream cheese base. Serve immediately with crackers or toasted baguette slices.