November 14, 2013

South Haven's DeGrandchamp Farms Cranberry Dip

The cranberry sauce you'll be serving will be tangy, a bit spicy and beautiful when served over cream cheese.  It's very bright and colorful - a show stopper!

First, you'll make a batch of DeGrandchamp's Classic Cranberry Sauce.  Serve some with your Thanksgiving meal and keep two cups reserved for the cranberry dip.

Classic Cranberry Sauce
1 1/2 cups sugar
3/4 cups water
12 oz. fresh or frozen cranberries
1/4 tsp. salt
Combine water, sugar and salt in a sauce pan.  Boil five minutes.  Add cranberries and cook until skin pops, about five more minutes.  Remove from heat.  Yields 4 cups.

Then you'll use 2 cups of the Classic Sauce to make

Linda's Cranberry Dip:
2 cups Classic Cranberry Sauce
1/2 cup sugar
1/3 cup minced onion
2 Tablespoons horseradish

Combine all ingredients into a sauce pan.  Bring to a boil.  Chill one hour minimum, or up to three days.  Pour 1/2 of the mixture over a block of cream cheese.  Serve with crackers.  Makes enough for two blocks of cream cheese.

When I serve this dip, I like to soften the cream cheese and spread it onto a small serving plate keeping the cream cheese about 1/4" inch high.  Then pour the cranberry dip in the center of the cream cheese, leaving a little of the cream cheese visible around the edges.  The thinner layer makes it a little easier to spread onto a cracker.

More cranberry recipes are available at the DeGrandchamp's website.