We’re all stocking up on cranberries, right?

I found a great new website a few weeks ago: www.jamiecooksitup.blogspot.com.  You could spend all day drooling over her recipe collection.  The cranberry dip was so gorgeous I had to try it.

Jamie’s recipe called for a jalapeno pepper, which is a little scary.  I have friends who go with “the hotter the better” adage, but Banjo Man and I are wimps.

So I divided the cranberry concoction into thirds before adding the chopped jalapeno (which I handled while wearing rubber gloves).  I put a bare teaspoon in the “mild” bowl, 2 tsp. in the “medium” bowl and dumped the rest in the “for crazy people” bowl.  After mixing, I put them in small containers–making sure to add labels–and froze them.  The mild spread is really tasty with cream cheese and Wheat Thins.  And it looks festive, too.

Here’s the recipe:

1 12-oz bag of cranberries, chopped (I used the food processor, something Banjo Man bought and I forget is there).
1/4 c. chopped green onion
1/4 c. chopped cilantro
1 small jalapeno
1 1/4 cups sugar
1/4 tsp cumin
2 Tbs. lemon or lime juice

Mix it all together and refrigerate for several hours.  Serve over cream cheese or by itself as a dip (drain the juice before serving so it’s not a mess to eat).  I’ve been keeping a batch of this (the “mild” version) in the refrigerator so I always have something to serve to last-minute company during the holidays.

And I ate it for dinner Sunday night.