Today's recipe is, if I do say so myself, absolutely delicious. I decided to make it somewhat Thanksgiving themed since Thanksgiving is coming up and people may also be looking for good appetizers to serve before the big feast. So I found a list of things I could make with what I had in the house with only having to purchase one or two things, since my husband and I are trying to budget this month and buy only what we really need.
My husband picked this recipe, which I got from the Taste of Home website. This recipe was originally called Cranberry Jalapeno Cheese Spread, but it became my own creation and renamed Cranberry Habanero Cheese Spread with the substitutions I made on a few of the ingredients, which I will discuss below.
I will be posting my version of the recipe, so if you want to go with the original version, use the link provided above.
This recipe is also very, VERY easy to make and takes about 20-25 minutes, plus a little cooling time. It is a fantastic dip for crackers, chips, celery or whatever you like using. It can be served warm or cool, and is great for tailgating or a party appetizer. (I myself am thinking about making this for Thanksgiving this year!)
The substitutions I made were because I didn't have an exact ingredient in the house, or because I don't like something, like jalapenos. That is my husband's thing. He likes spicy peppers. So instead, we decided to use the Mango Habanero jelly I have in the house to cook with from Really Good Foods. It was a good compromise because 1) I didn't have to go buy a jalapeno, 2) I didn't have to force myself to try and eat something with fresh jalapeno in it and 3) we both love this jelly which is sweet with just the right amount of kick, and when you mix it with the cheese, it cools it down a bit.
I also substituted Trop 50 Mango Pineapple juice for the regular orange juice that the recipe calls for, but only because that was the only citrus juice we had in the house. We debated buying a small travel bottle of OJ but in the end, decided the juice we had in the house would mesh better with the mango habanero jelly.
Otherwise, I used what the recipe called for. The end result was seriously, fantastic. I loved it! My husband and I ate it with some home made pita chips and celery, and we have a little left over which I will definitely be using for a snack at work this week. It's also a HEALTHY recipe! 2 tablespoons only equals 88 calories! So it's delicious, filling with celery and healthy. Can't beat that.
I think we'll be making this again in the future for sure. I liked it too much not to!
Enjoy!
And now, the recipe (remember, my version, not the original!)
Ingredients:
1 cup dried cranberries
1/2 cup packed brown sugar
1/2 cup Trop 50 Mango Pineapple juice
2 teaspoons Mango Habanero Jelly from Really Good Foods (or a spicy fruited jelly if you have one!) ** use more teaspoons for a spicier treat!
1 tablespoon lemon juice
1 teaspoon grated orange peel
1/4 teaspoon Chinese five-spice powder
1 package (8 ounces) reduced-fat cream cheese
Assorted crackers or vegetables
Directions:
In a small saucepan, combine the first seven ingredients.
Bring to a boil.
Reduce heat; simmer, uncovered, for 10 minutes or until thickened. (This could take less than 10 minutes, it did for me).
Remove from the heat; cool completely.
In a large bowl, beat cream cheese until fluffy. Beat in cranberry mixture until blended.
Serve with crackers or vegetables.
Yield: 2 cups.
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