Ingredients:

  • 1 (12 oz) bag Fresh Cranberries (rinsed)
  • 2 Large Jalapeño Peppers (deseeded and membranes removed)
  • 1/2 cup Granulated Sugar
  • 1 Tablespoon Fresh Lime Juice
  • 1/4 cup Fresh Coriander (Cilantro), roughly chopped
  • 1/2 teaspoon Kosher Salt
  • 2 (8 oz) blocks Full-Fat Cream Cheese (softened to room temperature)

Instructions:

  1. Process the Solids: Place the fresh cranberries and deseeded jalapeños into the bowl of a food processor. Pulse 8–10 times until the mixture is finely chopped and resembles coarse salsa. Do not over-process.
  2. Combine Flavours: Transfer the chopped mixture into a medium mixing bowl. Add the granulated sugar, lime juice, chopped coriander/cilantro, and salt.
  3. Stir and Rest: Stir everything thoroughly until the sugar begins to dissolve and the mixture is well combined.
  4. Crucial Chill: Transfer the relish to an airtight container. Refrigerate for a minimum of 2 hours, but preferably overnight (8–12 hours). This allows the relish to thicken and the flavors to fully infuse.
  5. Soften the Base: Ensure the cream cheese blocks are softened to room temperature (about 30 minutes out of the fridge) for easier shaping and plating.
  6. Shape and Plate: Place the softened cream cheese blocks side-by-side or slightly overlapping on your chosen serving platter. Lightly smooth the top and sides.
  7. Dress the Cheese: Just before serving, take the chilled Cranberry Jalapeño Relish and spoon it generously over the top of the cream cheese, allowing the bright red mixture to spill naturally over the sides.
  8. Serve: Arrange crackers, bread, or crudités around the edges of the platter and serve immediately.