Presented by Mitzi’s Table
- 6 oz. fresh cranberries
- 1/3 cup water
- 1/3 cup sliced pickled jalapeños
- 3 cups of mayonnaise or homemade aioli
- 1/4 tsp. each salt, pepper, garlic powder (or to taste)
In a medium saucepan, bring cranberries and water to a simmer and cook for 10 minutes. Remove from heat and cool to room temperature. Place cranberries and jalapeños in a blender jar and process briefly on low. Add mayo or aioli in several increments, processing on low to medium speed, using a rubber spatula to scrape sides as needed. Include seasonings with the last addition, then adjust as desired. Transfer to a covered container and store in the fridge.
Note: The restaurant serves this on a turkey quesadilla, but it’s terrific as a turkey burger topping or a dip for sweet potato chips or fries.
YIELDS ABOUT 1 QUART
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As seen in the Winter/Spring 2020 Issue
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